Bean sprouts are the young shoots of mung beans. They add crunch and freshness to stir-fries, noodle dishes and rice bowls.
- Made from
- Sprouted mung beans (or soybeans)
- Texture
- Crisp, juicy
- Flavor
- Mild, fresh
- Cooking time
- Seconds to a few minutes
- Shelf life
- Short
History
Sprouting beans has been practiced in China for thousands of years, where sprouts were eaten as a fresh vegetable even in winter. The practice spread across East and Southeast Asia and into cooking worldwide.
Where it comes from
China and East Asia.
Where it is used most
Pad thai in Thailand, pho and fresh rolls in Vietnam, bibimbap and soups in Korea, and chop suey and stir-fries in Chinese-American cooking.
Varieties and types
Mung bean sprouts are thick and white with a yellow tip. Soybean sprouts are used in Korea and are cooked longer.
Flavor and how to use it
Add to hot dishes at the very end, or blanch briefly, to keep them crunchy. Rinse well before use.
Buying, storing and substitutes
Keep refrigerated in a container and use within a couple of days. Thinly sliced cabbage or celery can supply crunch.
Good to know
Raw sprouts can carry bacteria. Cook them thoroughly if serving to children, older adults, pregnant people or anyone with a weakened immune system.
Recipes that use it
Photo credit: Mario Spencer on Pexels.