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Bean sprouts

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Soybean sprouts

About bean sprouts Edit

Bean sprouts are simply dried beans which have been sprouted. The most popular types are: mung bean sprouts and soybean sprouts.

Mung bean sprouts Edit

Germinated mung bean sprouts (usually sold simply as "bean sprouts," known as taugeh in Malay or 芽菜 yá cài in Chinese) are stir fried (usually with ingredients such as garlic, ginger, spring onions or salted fish pieces to add taste) as a vegetable accompaniment to a meal. Uncooked bean sprouts are used in filling for Vietnamese spring rolls. Mung beans are also used to make a sweet soup, served either warm, or chilled.

Mung bean sprouts are germinated by leaving them watered with 4 hours of daytime light and spending the rest of the day in the dark. Mung bean sprouts can be grown under artificial light for 4 hours over the period of a week. They are usually simply called "bean sprouts," and are known as dòu yá (豆芽) in Mandarin; yá cài (芽菜, literally "sprout vegetable"), or yín yá (銀芽, literally "silver sprouts") in Chinese; and Hokkien (Min Nan), pe ti pin pauk in Burmese, Sukju Namul in Korean, moyashi in Japanese, tauge in Indonesian, taugeh in Malay, togue in Filipino, thua-ngok (ถั่วงอก) in Thai, and giá đậu or giá đỗ in Vietnamese.

Soybean sprouts Edit

Soybeans, like mung beans, can be sprouted. In Korean cuisine, soybean sprouts, called kongnamul (콩나물), are also used in a variety of dishes, and are also the base ingredient in doenjang, cheonggukjang and ganjang.

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