2 Tbs. cooking oil
1 Tbs. mustard seed
1 tsp. cumin
1/4 tsp. cayenne pepper (optional)
1 tsp. ginger - minced or 1/4 tsp. powdered
1 tsp. honey or sugar
salt to taste
1 large onion - chopped
2 cups bean sprouts - like Mung Bean or any other mix of beans
1/4 cup prepared mustard
3 Tbs. stock or broth
Heat wok or pan for 1 minute on high. Add the oil and heat until smoking.
Add the mustard seeds. Cover the pan - the seeds will pop.
Once the seeds stop popping uncover the pan and add the cumin powder, cayenne pepper, ginger, salt, and honey.
Reduce heat to medium and stir for 1 minute.
Add the chopped onion and stir fry for 2 - 3 minutes.
Add the Sprouts and stock or broth - simmer for 5 minutes.
Add the prepared mustard and cook for 1 more minute. Serve over rice or noodles.