Bean sprouts are grown from mung beans and harvested when they are very young and tender. They are silvery-white in colour and have small leaves that can be yellow to yellow-green. Bean sprouts have a delicate, mildly sweet flavour and light, crisp texture. They are wonderful in stir-fries or blanched and added to salads.
Choose bean sprouts that are plump, crisp and fresh-looking. Avoid any that are slimy, stringy or limp. Bean sprouts with deep green leaves are not as tender and could have a woody texture, look for those with yellow leaves instead. Store bean sprouts in a paper bag in the fridge and use within two to three days. Rinse the sprouts very well right before eating.
Serving Suggestion: Heat one tablespoon sesame oil in a wok. Add 250g bean sprouts, 1/4 cup thinly sliced spring onion, two tablespoons toasted sesame seeds, two tablespoons grated ginger and two tablespoons soy sauce. Cook for five to ten minutes, until sprouts begin to get tender. Salt to taste and serve as a hot or cold salad.