Beans sprouts, mung bean, 0.25 kg pack


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  • Bean sprouts are the young shoots of the mung bean. They have petite pale-yellow leaves attached to a silvery bright white shoot. Bean sprouts offer crunch and a subtle nutty flavor with high water content.

  • Bean sprouts are popularly used in Asian cuisine. Add to meat, vegetable, or tofu stir-fries. Serve atop noodle soups or rice preparations. Use as a filling when making spring rolls and sushi. Add fresh bean sprouts raw to salads or tuck into sandwiches and wraps to add texture and moisture. To prevent wilting, stir-fry sprouts no longer than thirty seconds to maintain crunch and texture

  • Don't buy sprouts too far in advance because they'll fade after a couple of days. If not using the sprouts that day, rinse them in a colander under cold water, transfer them to a zip-top plastic bag lined with paper towels, and refrigerate them in the vegetable bin.

  • Moyashi (Bean Sprout) Salad


    0.57 kilograms bean sprouts
    2 sticks celery (chopped)
    110 grams sliced carrots (thin)
    2 tablespoons sesame
    2 1/2 tablespoons soy sauce
    1 1/2 tablespoons sugar
    2 tablespoons vinegar
    1 dash salt


    1. Blanch bean sprouts in boiling water for 1 minute, and strain.
    2. Grind 1 tablespoon sesame, then mix all spices in a small bowl (soy sauce, sugar, vinegar, ground sesame).
    3. Mix bean sprouts, carrot, celery, 1 tablespoon sesame, and spices in a bowl.
    4. Sprinkle salt to taste.