By CHEF GENE GONZALEZ

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

Ingredients:

  • 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

Procedure:

  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 (https://lifestyle.mb.com.ph/2020/05/20/quick-and-simple-mung-bean-microgreens-salad-and-dressing/)