Cookbook:Bean Sprout

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Cookbook | Recipes | Ingredients | Vegetable | Legume

mung bean sprouts (Vigna radiata)

The bean sprout is a very young bean plant, whole, harvested prior to the development of leaves. While washing bean sprouts prior to use, discard any that are not crisp and white.

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

Recipes featuring bean sprouts[edit | edit source]