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Ingredients1 h 15 m servings 605 cals
Original recipe yields 2 servings
- Put mung beans into a large container and cover with several inches of cool water. Soak beans for 1 hour.
- Drain mung beans and spread them out onto a flat surface. Pat gently with paper towel to blot some of the water; air-dry beans for 15 minutes.
- Heat oil in a skillet over medium heat. Cook and stir beans in hot oil until evenly browned and crunchy, about 5 minutes. Drain beans and transfer to a mixing bowl; add chile pepper, green onion, and salt and stir to coat.
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Per Serving: 605 calories; 29 g fat; 63.7 g carbohydrates; 26.7 g protein; 0 mg cholesterol; 42 mg sodium. Full nutrition