Bean sprouts

Bean sprouts

By
From
Encyclopedia of Food and Cookery

The young shoots from dried green mung beans. Crunchy, nutritious sprouts are delicious, not only in Asian recipes but in salads and sandwich fillings. Popular types for sprouting include alfalfa, soybeans and tiny, green mung peas. If fresh sprouts are not available at your health food shop, greengrocer or Asian food store, it is easy to grow your own.

To grow your own: Use enough dried soy-beans, mung peas or alfalfa seeds to come about one-sixth of the way up a glass jar. Fill the jar with cold water, then drain the water off through a piece of muslin (cheesecloth) or other fabric, secured tightly over the top with a rubber band. Leave in a cool, dark place until next day. Repeat the watering and draining each day until sprouts are about 2.5 cm long. Drain, then keep refrigerated.

Ingredients

Quantity Ingredient
see method for ingredients

Method

Note

  • Sprouts should appear in 2–3 days and will be large enough to eat in 5–6 days. Use fresh and, if liked, remove hair-like tails.
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