Cookbook:Bean Sprout

Cookbook | Recipes | Ingredients | Vegetables | Legume

mung bean sprouts (Vigna radiata)

The bean sprout is a very young whole bean plant, harvested prior to the development of leaves.

Bean sprouts are most commonly made from mung beans. Larger ones can be made from soybeans. They are particularly associated with Chinese cuisine, and with east Asian cuisine in general.

Bean sprouts are often added to stir-fry. They should be added near the end, because they are very easy to overcook. Overcooked bean sprouts are translucent, brown, and limp.

While washing bean sprouts prior to use, discard any that are not crisp and white.

Recipes featuring bean sproutsEdit