« back to encyclopedia search results
These are crisp sprouts coming from mung beans (known in India as moong beans. If buying fresh beans, ensure that they are crisp and white; rinse them under cold running water and then put them into a bowl of fresh water, and keep in the fridge. Change the water every day, if not using them all at once. For formal Chinese meals, it is considered "proper" to top and tail bean sprouts before using them - but this laborious procedure can be dispensed with. Although bean sprouts are available tinned they don't have a satisfactory crunch, and are far inferior.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.