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Sprouts in Coconut-Garlic Butter

This spicy stir-fry sprout recipe is a great topper for nearly anything--rice, noodles, vegetables, ground beef--the sky's the limit!



  • 2 tablespoons coconut oil
  • 1 large onion, chopped fine
  • 4-6 cloves garlic, minced
  • 1 small chili pepper (serrano, jalapeño, habañero), minced
  • ¼ teaspoon cayenne pepper (optional)
  • 2 cups sprouted beans
  • 3 tablespoons wine or vegetable broth
  • 2 tablespoons butter
  • Toasted sesame oil for drizzling


  1. In a wok or cast-iron pan, heat coconut oil over high heat for 1-2 minutes. Add onion, garlic, chili pepper, and cayenne; sauté for 1 minute, taking care not to burn.
  2. Add sprouts and sauté for another minute.
  3. Add wine, reduce heat to low, and simmer 2-3 minutes.
  4. Remove from heat; add butter, stirring to coat.
  5. Transfer to a serving dish and drizzle with sesame oil. 

Makes 4 servings.

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White square dish of noodles topped with sprouts and vegetables on white background

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