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Sprouts in Coconut-Garlic Butter


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


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

Serves 4.

sprouts with noodles

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