While sprouts of all types didn't become popular in North America until the 1960's health food craze, the Chinese have been sprouting mung beans for approximately 3,000 years. The Chinese name for the silver colored sprouts with the yellowish ends is nga choy or nga choi. Their crisp texture and sweet flavor is used in stir-fries and salads.
Nutritionally, mung bean sprouts are low in calories, fat and carbohydrates, and high in Vitamin C, and a good source of protein. Stir-frying the sprouts helps reduce the chance of food-borne illness. However, to preserve their crunchy texture, mung bean sprouts shouldn't be stir-fried for more than 30 seconds.
Learn more about Mung Bean Sprouts
Recipes using mung bean sprouts:
