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| − | {{vegetable}} | [[Cookbook:Legume|Legume]] | + | {{wikipedia::Bean Sprout|Bean Sprout}} |
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| − | [[Image:mung_CDC.jpg|right|frame|mung bean sprouts (''Vigna radiata'')]]
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| − | The '''bean sprout''' is a very young bean plant, whole, harvested prior to the development of leaves.
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| − | While washing bean sprouts prior to use, discard any that are not crisp and white.
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| − | Bean sprouts are most commonly made from [[Cookbook:Mung Bean|mung beans]]. Larger ones can be made from [[Cookbook:Soy|soybeans]]. Bean sprouts are particularly associated with [[Cookbook:Cuisine of China|Chinese cuisine]], and with [[Cookbook:East Asian cuisines|Asian cuisine]] in general. | |
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| − | Bean sprouts are often added to [[Cookbook:Stir-frying|stir-fry]]. They should be added near the end, because they are very easy to overcook. Overcooked bean sprouts are translucent, brown, and limp. | |
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| − | ==Recipes featuring bean sprouts==
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| − | *[[Cookbook:Egg Roll|Egg Roll]]
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| − | *[[Cookbook:Wonton Soup|Wonton Soup]]
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| − | *[[Cookbook:Pad Thai|Pad Thai]]
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| − | *[[Cookbook:Cashew Chicken|Cashew Chicken]]
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| − | *[[Cookbook:Broccoli Stir Fry|Broccoli Stir Fry]] (variation)
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| − | [[Category:Featured ingredients|{{PAGENAME}}]]
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