The young, tender sprouts of germinated beans, beansprouts are nutritious, white and crunchy. Mung beansprouts, also known as Chinese beansprouts, are the most common variety and have a delicate flavour. They are short and stubby with a little green ‘head’; soya beansprouts are longer and fatter with a yellow tip. Alfalfa, aduki, chickpea and lentil sprouts can be used in the same way as mung and soya.
Speedy miso noodles with soft boiled egg
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Buy crisp, pale sprouts that look firm and fresh. Avoid any that look limp, brown or slimy. Beansprouts are also available canned. Rinse them well before use.
Beansprouts have a high water content, so they only keep for a very short time in the refrigerator before they start to turn limp and mushy. They are best used within a day of purchase. Unsuitable for freezing.
Steam or stir-fry beansprouts, or add them to mixed salads and sandwiches. Pinch off the wispy brown ‘tail’ if desired. Be careful not to over-cook them, however, as they quickly become soggy.
Article by Clarissa Hyman
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