Bean Sprouts: Buying & Storing
Once sold only in Chinese markets, bean sprouts are now widely available (loose or in packets) in supermarkets and greengrocers.
Once sold only in Chinese markets, bean sprouts are now widely available (loose or in packets) in supermarkets and greengrocers.
They are best fresh but may be refrigerated for 24 hours.
Bean Sprouts: General Information
The mung bean (Phaseolus mungo) is the most common source of bean sprouts, although other beans are sprouted as well. Mung beans are native to India, where they are cooked and pureed to provide a staple food.
Bean sprouts, the young, tender shoots of the bean, and are very crisp and nutritious. They can be grown all year round and are fun and simple to sprout at home.
Bean Sprouts: Preparation & Cooking
Wash homegrown bean sprouts before using. If desired, blanch as well: Cover with boiling water for 30-45 seconds. (Sprouts will remain crisp.) Drain well.
Wash homegrown bean sprouts before using. If desired, blanch as well: Cover with boiling water for 30-45 seconds. (Sprouts will remain crisp.) Drain well.
Bean Sprouts: Serving Suggestions
Raw bean sprouts add crunchiness and an interesting flavor to salads and make a welcome change in sandwich fillings.
Stir-frying preserves bean sprouts' crispness and delicate flavor. Try them stir-fried on their own or flavored with a little ginger and sprinkled with soy sauce and sesame oil, or combine with other ingredients.
Add bean sprouts to clear soups a minute or two before serving. To make fritters, fold sprouts into a thick, garlicky batter, and deep-fry briefly until golden; serve hot with soy or chili sauce.
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