Mung Bean Sprouts

Vegetable

Bean Sprouts are the young, crisp shoots that germinate from mung beans, widely used in Asian cooking for their crunchy texture and fresh, nutty flavor. They are typically white with small yellow tips and are eaten raw or lightly cooked. Highly perishable, they are best consumed fresh within a few days of harvest.

How chefs use it:

Stir-Fries & Noodle Dishes: Tossed in at the end of cooking for crunch (Pad Thai, chow mein).

Soups: Added to pho, ramen, or hotpots for freshness.

Salads & Wraps: Used raw in fresh spring rolls, lettuce wraps, or tossed with herbs and dressings.

Side Dishes: Lightly blanched and seasoned with sesame oil, soy, or garlic in Korean and Chinese cuisines.

Texture & Prep Tips: Crisp, juicy, and delicate. Rinse thoroughly before use. Best added at the last stage of cooking to retain crunch. Store them in water in the refrigerator to keep them fresh a little longer.

Flavor profile in a dish: Mild, nutty, and refreshing with a clean crunch. They absorb flavors easily, balancing richer, spicier, or savory dishes with freshness.