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