I have always loved sautéed vegetables.  And I like this combination of vegetables, especially.  One day, when I was at my local grocery market, in Pukalani, I noticed these interesting looking mung bean sprouts.  

There is a big Asian community here on Maui, and mung bean sprouts are used often in Asian cuisine.  I have always enjoyed mung bean sprouts in many Asian dishes, but had never cooked with them.  

I decided to try something new and add them to my next dish.  I have been sauteeing asparagus, and other veggies, with mung bean sprouts ever since!  

This is a simple, healthy,  and delicious dish.  In terms of nutritional value, asparagus has vitamin K, folate, copper, and B vitamins.  Asparagus is also a good vegetable for the digestive tract.  Asparagus has anti-inflammatory and antioxidant benefits as well as phytonutrients.  Mushrooms have copper, selenium, B vitamins, phytonutrients, anti-inflammatory and antioxidant benefits.  Mung bean sprouts have B vitamins, vitamin C and vitamin K.  And onion has sulfur, quercetin, anti-inflammatory and antioxidant benefits.  Curry has turmeric, which has the active compound curcumin, and that has anti-inflammatory benefits.  And that little dash of lemon juice adds vitamin C!  When you saute all these vegetables and ingredients together (lots of fiber too!) you are adding to your nutritional health!  Enjoy.  

Asian Fusion
(serves 2)

Ingredients: 
• 1/2 pound thin asparagus (one cup chopped asparagus) (about 20 asparagus spears)
• 1 medium onion
• 1 cup mung bean sprouts
• 1 cup chopped Crimini (also called white button) mushrooms (about five mushrooms)
• 2 tablespoons organic, cold-pressed, extra virgin olive oil
• 1 teaspoon lemon juice (use a fresh lemon)
• 1 teaspoon curry
• Himalayan pink sea salt (to taste)
• Black pepper (to taste)

1. Clean and prepare all vegetables.  Set aside.  
2. Chop one medium onion into thin slices.  Set aside.
3. Wash asparagus spears.  Dry well.  Chop asparagus spears into one inch pieces.  Discard stalky stems.  Measure one cup chopped asparagus. Set aside.
4. Measure one cup mung bean sprouts.  Set aside.
5. Wash mushrooms.  Dry well.  Use a damp cloth to remove any dirt from mushroom caps.  Remove and discard mushroom stems.  Chop mushroom caps into thin slices.  Measure one cup chopped mushrooms. Set aside.
6. In a medium sauté pan, add two tablespoons olive oil, and heat pan on medium flame.  Heat till oil is a silky, shimmery texture.  Add sliced onion.  Sauté for five minutes.
7.  Once onions are sautéed, add 1 teaspoon curry, into middle of pan.  Let curry heat up for 5 minutes while onions are sautéing.  Then stir onions so that the heated curry mixes well with the sautéed onions.
8. Add asparagus tips.  Stir onion, asparagus together.
9. After a few minutes, add mung bean sprouts.  Stir onion, asparagus, mung bean sprouts together.
10. After a few minutes, add sliced mushrooms.  Stir all veggies (onion, asparagus, mung bean sprouts, mushrooms) together.
11. Sauté another five minutes.  Sprinkle one teaspoon of lemon juice to sautéed veggies.  Stir all veggies together.
12. Sauté a few more minutes, for a total cooking time of about 20 minutes.  Add salt, pepper to taste.  Stir all veggies together.
13. Serve immediately.  

Enjoy!

Options:
• Add string beans, or snow peas, instead of asparagus.
• Add shallots instead of onions.
• Add a teaspoon of paprika, cumin, or thyme instead of curry.  (Will create a different flavor profile).
• Add a sprinkle of black sesame seeds, on top of sautéed veggies, for a finishing touch.
• Add a sprinkle of chopped fresh parsley , basil, mint, micro-greens, or edible orange nasturtium flower blossoms, on top of sautéed veggies, for a finishing touch. 

july 1, 2016 • recipe 14
a recipe by Carol Giardino • all rights reserved