Name: Mung Bean Sauce with Ginger, Cilantro, and Soy
Total time: 20 min
Ingredients: 2 teaspoons minced fresh ginger; 1/8 teaspoon red pepper flakes; vegetable oil (if needed); 2 cups bean sprouts (mung), drained; 1/2 cup clam juice or fish stock; 1 tablespoon soy sauce; 1 teaspoon lime juice from 1 small lime; 3/4 teaspoon honey; 1/2 teaspoon cornstarch , dissolved in 2 tablespoons water; 3 tablespoons minced fresh cilantro leaves; 2 scallions , trimmed and sliced thin

Why This Recipe Works

We wanted to prepare a flavorful pan sauce to accompany sautéed fish fillets. First we cooked aromatic ginger and spicy red pepper flakes in the same pan used to sauté the fillets. To that we added a handful of mung bean sprouts and tossed them until they were slightly wilted. Splashes of soy sauce and clam juice brought savory, salty notes, and lime juice and honey rounded out the flavors. Cilantro and scallions added color and freshness.

Before You Begin

Make this pan sauce after preparing our recipes for Sautéed Thin Fish Fillets, Sautéed Medium-Thick Fish Fillets, or Sautéed Thick Fish Fillets.

Instructions

Add ginger and red pepper to warm pan once food has been sautéed and removed, adding a bit of oil if pan is dry. Sauté over medium heat until fragrant, about 30 seconds. Increase heat to high and add sprouts to pan; toss over high heat until slightly wilted, about 1 minute. Add clam juice, soy sauce, lime juice, and honey; bring to boil. Add dissolved cornstarch; return to boil to thicken. Stir in cilantro and scallions. Spoon over food and serve.