Mung bean/Soybean, chick-pea /sprouted wheat berries
3⁄4 Cup (12 tbs)
Root ginger slice
1 , finely chopped
1⁄3 Cup (5.33 tbs), sliced
1. Heat the oil in a wok or heavy skillet. Add scallion and cook, stir for 30 seconds. Add the sprouted wheat berries and cook, stir for 1 minute.
2. Add the ginger, soy sauce, and water chestnuts. Mix well. Cover and cook for 4 minutes.