Ingredients
1cupdried mung beans
¼cupvegetable oil,or more as needed
1green onion,sliced
1Thai chile pepper,or more to taste, sliced
1pinchsalt
Preparation
Put the mung beans into a large container and cover with several inches of cool water.
Soak the beans for 1 hour.
Drain the mung beans and spread them out onto a flat surface. Pat gently with paper towel to blot some of the water, then air-dry the beans for 15 minutes.
Heat the oil in a skillet over medium heat. Cook and stir beans in hot oil for about 5 minutes until evenly browned and crunchy.
Drain the beans and transfer to a mixing bowl. Add chile pepper, green onion, and salt, then stir to coat.
Serve and enjoy.
