This recipe is also called The Ugliest Dish that Tastes Like Heaven Itself. The horrid colour combination of the green mung beans and the golden raisins and the orange sweet potatoes and the pink shallots are atrocious. I mean, I’m sure you could plate everything to look WAY nicer (nicer than the tupperware…), but I don’t find it to be something visually appealing… at all.
Now that I’ve given you reason to leave my blog and not even look at the recipe, let me try redeem myself: the sweet potatoes, after being pan-seared then roasted for ten minutes, were so sweet and tender. The mung beans, fried in a copious amount of fresh ginger was so warming! All I can say is that the flavours worked together to bring a Cheshire cat-like smile to my face (and belly).
And as always, forgive my tupperware photos…
PAN-SEARED SWEET POTATOES AND GINGER FRIED MUNG BEANS: (serves two)
- 1/3 cup dried mung beans
- 1 tablespoon grapeseed oil
- 1 large sweet potato, sliced into 1/4 inch thick rounds
- 2 tablespoons grated ginger
- 1 shallot, diced
- 2 tablespoons chopped golden raisins
In a medium bowl, soak the mung beans At least 1 1/2 cup water overnight.
Preheat oven to 375F and prep a baking pan with grapeseed or coconut oil, or parchment paper.
Heat the grapeseed oil in a large heavy skillet on medium-high heat. When a drop of water loudly sizzles in the oil, place the sweet potato rounds in the skillet and cover for about 3 minutes. Uncover and flip the sweet potatoes, cover and let cook for another 3 minutes. (Check the potatoes frequently to ensure they don’t burn but instead they crisp) Once the potatoes have browned to your desired browness/crispiness, transfer them to the prepped baking sheet and pop into the oven for 7-10 minutes.
In the same skillet, add a bit more grapeseed oil and reduce the heat (to medium). Toss in the ginger and the shallots and let cook until translucent (about 3 minutes). Drain and rinse the soaked mung beans, then add them to the skillet along with the golden raisins. Let cook another 3 minutes.
To serve, place some sweet potato rounds on a plate and top with the mung beans.
I think next time I make this, I would caramelize the onions, or fry the onions up SUPER crispy. Over all, this was a supremely hearty and wholesome meal.