Chinese Kung Pao Almonds with Mung Bean Spouts
This is a great recipe that can be made in less than 30 minutes. This is essentially a mock stir-fry, a delicious, spicy dish seasoned with a raw version of traditional hoisin sauce. Garnish with diced scallions and julienned Asian vegetables of choice. This dish is good served with cauliflower rice.
INGREDIENTS | SERVES 4
- 1 cup almonds
- ¼ cup nama shoyu
- ¼ cup sesame oil
- 4 tablespoons chopped dates (optional)
- ½ tablespoon chopped fresh hot peppers (cayenne, jalapeño, chili)
- ½ clove garlic
- 1 tablespoon grated ginger
- 1 cup mung bean sprouts
- 1 cup additional chopped veggies (asparagus tips, chopped green or red bell peppers, celery, and cherry tomatoes)
- ¼ cup Jerusalem artichokes, sliced paper thin
Soak the almonds for 8 to 12 hours in 4 cups of water. Drain and rinse.
Using a blender, prepare the hoisin sauce by blending together nama shoyu, sesame oil, dates, hot peppers, garlic, and ginger.
Using a food processor with an
S blade, pulse the almonds until chunky.In a bowl, stir together the almonds, mung bean sprouts, assorted veggies, artichokes, and prepared sauce.
Dehydrate mixture at 110°F for 3 hours and serve warm.
PER SERVING:
Calories: 359 | Fat: 31 g | Protein: 10 g | Sodium: 907 mg | Fiber: 6 g
Almonds
Almonds are a staple in the raw foods diet. They are rich in protein, healthy fats, vitamin E, magnesium, and calcium. California is the world's largest producer of almonds. The almond skin contains a bitter tannin, which is removed by soaking the almond in water. You can speed up the process of removing the tannins by soaking the almonds in warm water for one hour.
