Fuji
Fresh Bean Sprouts
What it is
These are the young shoots of the mung bean plant, harvested just after they sprout. They have a crisp texture and a mild, slightly sweet flavor. Bean sprouts are a common ingredient in many cuisines, particularly in Asian cooking. They are delicate and require careful handling to maintain their freshness and texture.
How people cook with it
Bean sprouts are versatile and can be used in a variety of dishes. Their crispness adds a pleasant textural contrast to softer ingredients.
- Stir-fries
- Salads
- Soups
- Spring rolls
To prepare bean sprouts, rinse them gently under cold water and pat them dry. They are often added to stir-fries during the last minute or two of cooking to retain their crunch. In salads, they can be used raw for a refreshing bite. They are also a popular addition to noodle soups, where they soften slightly but still offer a good texture. For spring rolls, they are typically used raw.
How it differs from similar foods
Compared to other sprouts like alfalfa or radish sprouts, bean sprouts are larger and have a more substantial crunch. Their flavor is also less peppery than radish sprouts and more distinct than alfalfa sprouts, making them suitable for a wider range of savory applications.
Who it is for
Home cooks and professional chefs alike use bean sprouts to add texture and freshness to their meals.
How to keep the rest
Store any unused bean sprouts in a breathable bag or container in the refrigerator. Ensure they are kept dry to prevent spoilage. They are best used within a few days of purchase for optimal crispness and flavor.