Difference between revisions of "Bean Sprout"

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{{vegetable}} | [[Cookbook:Legume|Legume]]
#REDIRECT [[wikipedia:Bean Sprout|Bean Sprout]]
[[Image:mung_CDC.jpg|right|frame|mung bean sprouts (''Vigna radiata'')]]
The '''bean sprout''' is a very young bean plant, whole, harvested prior to the development of leaves.
While washing bean sprouts prior to use, discard any that are not crisp and white.
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.
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.
==Recipes featuring bean sprouts==
*[[Cookbook:Egg Roll|Egg Roll]]
*[[Cookbook:Wonton Soup|Wonton Soup]]
*[[Cookbook:Pad Thai|Pad Thai]]
*[[Cookbook:Cashew Chicken|Cashew Chicken]]
*[[Cookbook:Broccoli Stir Fry|Broccoli Stir Fry]] (variation)
[[Category:Featured ingredients|{{PAGENAME}}]]

Revision as of 17:04, 26 March 2012