About a couple of articles ago, I wrote about how to grow mung bean or monggo sprouts at home. I found out that if you place the humidity box outdoors and you just go through the procedure of washing the sprouts every day, a little more sunlight comes in and the leaves sprout and get some chlorophyll.

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Eating sprouts and microgreens is a formidable practice. Called “living food,” they are high in antioxidants. My four-day-old mung bean microgreens turned out really well. I enjoyed a deliciously well-textured and flavorful salad just by mixing them with a fine julienne of red pepper and very thinly sliced onions. I just needed to smother the salad with my favorite dressing that I do for this simple lockdown dish.

The Kitchen Scoundrel’s Spicy Asian Dressing


  • 1 tbsp. mayonnaise
  • 1 tbsp. peanut butter
  • 1 tbsp. Korean gojuchang
  • 1 tbsp. mustard
  • 1 tbsp. sesame oil
  • 1 tbsp. honey
  • 1 tbsp. sugar
  • ¼ tsp. grated ginger
  • 1 large garlic clove, crushed
  • 2 tbsp. Japanese soy sauce


  1. Whisk all ingredients together and top on microgreens.
  2. Sprinkle your salad with toasted sesame seeds.

If you have any questions or comments,you can message me on Instagram @chefgenegonzalez. You can find out more of my easy, simple, and delicious recipes on my YouTube channel, The Kitchen Scoundrel.

Source: Manila Bulletin (