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

Related terms

Browse the full glossary →

Tastease's cooking wizard explains steps like this one in plain language, right when you need it — while you're actually cooking. Shop smarter, cook with confidence.

Try Tastease free →