Bean sprout
Bean sprouts are young, germinated beans or seeds, typically mung beans or soybeans, that have grown into delicate, slender shoots. They are a plant-based ingredient commonly used in various East Asian cuisines. Bean sprouts are crisp, crunchy, and mildly flavored, making them a popular addition to stir-fries, salads, and soups.
To produce bean sprouts, the beans or seeds are soaked in water for several hours to initiate germination. They are then drained and left in a warm, humid environment to sprout. During this process, the beans develop tiny roots and shoots. Regular rinsing and drainage help prevent the growth of harmful bacteria. Once the sprouts reach the desired length, they are harvested and can be eaten raw or cooked.
Bean sprouts are often included in dishes to add a crisp texture and a fresh, earthy taste. They can provide a refreshing contrast to richer or heavier ingredients, like in a colourful stir-fry or a crunchy salad. Bean sprouts are low in calories and high in nutrients like vitamin C, making them a healthy addition to meals. You may find bean sprouts in Asian dishes such as pad thai, spring rolls, or bibimbap.
