Bean sprouts

Crisp, mild sprouted mung beans with a high water content. Add raw or barely wilted at the very end of cooking. Extra time in the wok turns them soggy.

Bean sprouts

Used for

  • stir-fries
  • pho
  • spring rolls
  • salads

In the kitchen

  • Add at the end.
  • Rinse before using.
  • Blanch briefly.

Picking it at the store

  • Should look plump and white with no browning or sliminess. They turn fast, use within a day or two of buying.
  • The thin brown tail is edible; pinch it off only if you want the cleanest bite.

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