Mung Bean Congee

Instructions

1. Prepare the mung beans
   Drain the soaked mung beans and rinse them thoroughly under cold water. Set aside.
2. Sauté aromatics
   In a large pot over medium heat, add vegetable oil. When hot, add minced ginger and garlic, sautéing until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
3. Combine ingredients
   Add the drained mung beans and rinsed rice to the pot. Stir to coat with the aromatic oil for about 1 minute.
4. Add liquid and simmer
   Pour in the water or vegetable broth and bring to a boil. Once boiling, reduce heat to low, cover partially with a lid, and simmer for about 1 hour and 15 minutes, stirring occasionally to prevent sticking.
5. Check consistency
   The congee is ready when the mung beans and rice have broken down and the mixture has thickened to a porridge-like consistency. If it's too thick, add more water or broth. If too thin, continue simmering uncovered until desired thickness is achieved.
6. Season the congee
   Stir in salt, white pepper, and soy sauce. Adjust seasonings to taste.
7. Serve and garnish
   Ladle the hot congee into serving bowls. Garnish each bowl with sliced green onions, chopped cilantro, and a drizzle of sesame oil.