Post 58: The continuing saga of the We Remember Khabir: Hunan Mung Beans in Outrageous Dressing


Last Photo of We Remember Khabir
– Last Photo of We Remember Khabir

You are probably asking: What is happening to We Remember Khabir? To make a long story short, still no word. In communication with City of Jerusalem officials.

Today I was sent an e-mail. Yes, the mural was trashed. They could have called. Welcome to the “No talkie, but friendly” way. City gets a 85%.

1. They did avoid excuses: Yes, it happened. Didn’t admit, No, it wasn’t a good thing and did not take responsibility. They did state the news and nothing but the news.   However no how’s or why’s offered. Person of integrity? Yes!

Sprouted Lentil Burgers from Health Fergana link from

Always good to have sprouted beans waiting in the fridge to be used for something good and tasty: small snack between meals, a welcome addition to the soup, between two slices of sandwich or salad . Easy to digest and full of nutritional values.

Lentil Patties

Today, due to lack of time, I made lunch in two parts.

The first part, cutting, before the meeting and the second part, the preparation of meat patty, after the meeting.

Cooked carrots

The sprouting already written an earlier post, are invited to read.

 Recipe  chef Ron Barzilai farm restaurant.


So what do you need?

300 grams of sprouted green lentils (3 cups)

7 soft cooked carrots

4 tablespoons olive oil

Teaspoon grated fresh ginger

4 cloves garlic, peeled

1 celery root, peeled and cut

4 stalks of green onions

1 large package of cilantro or parsley

3 tablespoons sesame oil

A quarter teaspoon of salt

2 Tab flax seed meal



1. sprout green lentils or black two to three days

2. Cook the carrot until softened and process in a food processor with olive oil until the dough is smooth and set aside

3. Preheat oven to 200 degrees.

4. Blend in a food processor all the other ingredients and add the carrots

5. Grease a round balls forming, and pants in the oven for 25 minutes or until meatballs are given “Crest”


Hunan Mung Beans in Outrageous Dressing

This is one of our very favorite recipes – of any kind!

The dressing is beyond compare.

Absolutely life changing!!!


  • 1 pound (or more) Mung Bean Sprouts or mixture of wheat/lentil/garbanzo

  • 1 cup cucumber – peeled and sliced

  • 1/2 + cup carrot – grated

  • 1+ cup sweet peppers (use as many colors as you like) – chopped

  • Any and all other tasty colorful vegetables cooked or raw

Outrageous Dressing:

  • 3 Tbs. tahini or crunchy peanut butter (or combination of the two)

  • 2 Tbs. soy sauce

  • 4 Tbs. vinegar

  • 1 Tbs. hot red pepper oil

  • 1 tsp. cayenne pepper

  • 1 tsp. sugar/agar

  • 1 Tbs. toasted sesame oil

  • 2 Tbs. corn, sunflower or vegetable oil

  • 1 Tbs. ginger – minced

  • 1 Tbs. garlic – minced

  • 1 Tbs. scallions – minced

  • 1 Tbs. white wine

  • 1 tsp. hot mustard (optional)

  • 1/2 tsp. salt

  • 1 1/2 cups broth (chicken or vegetable)

  • bean thread or rice noodles (optional)


  • We prefer our bean sprouts raw, but you have options.

  • If you like, you may poach the sprouts for 1/2 – 2 minutes by putting them in rapidly boiling water, remove to strainer and cool with cold water. Drain well.

  • Mix all vegetables and sprouts in a bowl.

  • Mix all dressing ingredients together and pour over sprouts + vegetable mix.

  • Chill and garnish with (additional) minced or finely sliced scallions and toasted sesame oil.

  • Serve over bean thread rice noodles if you like (we do).

  • Gomasio topping may be added


  • This recipe with some modification  is from Henry Chung’s famous Hunan Restaurant in San Francisco.

  • This recipe is also great with shredded chicken added to or in place of the Mung Bean Sprouts


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