Mung Bean Sprouts

From the sprouted seeds of the mung bean plant, mung bean sprouts are plump silver sprouts with two yellowish "horns" at one end, and a rather scraggly tail. The Chinese have been growing mung bean sprouts (nga choy or nga choi) for approximately 3,000 years.

Health Benefits of Mung Bean Sprouts:
Many of us first got turned on to sprouts during the health conscious seventies, when we began piling them onto green salads or in tofu burgers. And why not? Not only are bean sprouts high in protein, vitamin C and Folacin, but they are a dieter's dream: cholesterol-free and containing only 31 calories per cup (source: caloriecount.com). The sprouts are low in salicylate, a naturally occurring chemical in plants that some individuals have difficulty tolerating. (Aspirin is acetyl salicylic acid). In Chinese medicine they are considered to be a yin or cooling food.

The crunchy texture and sweet taste of mung bean sprouts is featured in numerous Chinese dishes, from Spring Rolls to stir-fries. In The Oxford Companion to Food, Alan Davidson notes that stir-frying bean sprouts releases a protein that isn't available when they are eaten raw. However, to maintain their crisp texture, they shouldn't be stir-fried longer for longer than about thirty seconds.

Buying and Storing Mung Bean Sprouts
When choosing mung bean sprouts, look for plump sprouts that are not stringy or discoloured. If you're not using the bean sprouts immediately, place them in a plastic bag with a few drops of water, seal and keep in the refrigerator. Stored in this manner, they will last for one or two days. If you need to keep them longer, you can try covering them with cold water and storing in a sealed jar in the refrigerator. If the water is changed every two days, they should last for up to a week. However, since they are so easy to find, I prefer to wait and purchase them just before using. Also, mung bean sprouts can be frozen if they are to be used in cooking.

Of course, another option is to grow your own. The procedure is quite simple: begin by washing 1/2 cup of mung beans and draining, then soaking overnight in water. Drain the soaked beans and place them in a large glass jar (one that holds 4 cups or 32 ounces) and cover with water. Place a piece of cheesecloth or similar material over the jar, using a rubber band to hold it in place. Change the water once a day. After several days the sprouts will be plump and long. Rinse them, drain and refrigerate.

What Are Silver Sprouts?
You will sometimes find recipes calling for "silver sprouts" - these are bean sprouts that have had their ends removed. In The Modern Art of Chinese Cooking, Barbara Tropp notes that servants used to perform this chore in Chinese households. I can believe it: it takes time to trim a pound of sprouts, to little benefit. I skip this step unless I'm serving guests.

Health Concerns:
Mung bean sprouts have been linked to incidences of food borne illnesses such as Salmonella. Government officials in both Canada and the United States are working with growers to implement safer growing methods. In the meantime, you can reduce the risk significantly by cooking the sprouts in soups or stir-fries.

Now, on to the Recipes!