Mung bean sprout

Mung bean sproutsare a culinary vegetable grown by sproutingmung beans. They can be grown by placing and watering the sprouted beans in the shade until thehypocotylsgrow long. Mung bean sprouts are extensively cultivated and consumed inEastandSoutheast Asiaand are very easy to grow, requiring minimal care other than a steady supply of water. They are often used in school science projects.
A variety of techniques are used for sprouting mung beans. A common technique for home growers is sprouting the beans in a jar, with a fine mesh or muslin cloth tied over the top with a rubber band or string. Fresh water is then poured into the jar three to four times a day; the jars are then upturned and left to drain. The precise growing technique to use depends on the amount that one wants to collect. The main principles are: selecting good seed (new and uniform), ensuring that light does not reach the seeds to prevent bitterness, and also ensuring they receive enough humidity while avoiding waterlogging.
Mung bean sprouts can be microwaved or stir fried. They may also be used as an ingredient, e.g., forspring rolls.
InChinese cuisine, common dishes that may use mung bean sprouts, known asdòuyá(豆芽), arefried rice,spring rolls,egg drop soup, andhot and sour soup.
In Cantonese cuisine, bean sprouts are used dishes such asegg fu yungandbeef chow fun.
InIndian cuisine, especially inMaharashtrian cuisine,Usalis a spicy dish that balances the heat of curry with either mung beans or sprouts.
InJapanese cuisine,moyashi(もやし, "bean sprout") in a strict sense refers to the mung bean sprout. They are a common ingredient in many Japanese dishes such asstir-friesand soups.
InKorean cuisine,sukjunamul(숙주나물) refers to both the mung bean sprouts themselves and thenamul(seasoned vegetable dish) made from mung bean sprouts. Mung bean sprouts are not as common an ingredient assoybean sproutsin Korean cuisine, but they are used inbibimbap, in the fillings ofdumplingsand insundae(Korean sausage).
The namesukjunamulis a compound ofSukjuandnamul, of which the former derived from the name ofSin Sukju(1417–1475), one of the prominentJoseonscholars. Sin Sukju betrayed his colleagues and favoured the King's uncle as a claimant to the throne. People regarded Sin Sukju's move as unethical and immoral, and so gave his name to mung bean sprouts, which tend to go bad and spoil very easily.
InNepalese cuisine,kwati, a soup of nine types of sprouted beans, is especially prepared in a festival ofJanai Purnimawhich normally falls in the month of August.Kwatiis prepared by frying and mixing onion, garlic, ginger, potatoes, spices and bean sprouts, including mung bean sprouts. A lot of variation exists from house to house but is basically about making thekwati. It is considered to be a nutritious food in Nepal.Kwatiis normally eaten with rice. Sometimes meat (esp. fried goat) is also added to spice up the kwati.
InThai cuisine, mung bean sprouts are usually eaten in soups and stir-fried dishes. Inpad thaithey are often added to the pan for one quick stir before serving and in soups such asnam ngiaothey are sprinkled on top of the dish.
Mung bean sprouts are used widely inIndonesian cuisine. Mung bean sprouts usually accompany soup dishes such asrawon,mie celor, orsoto; are mixed in Indonesian vegetable salads such aspecel,karedok, orgado-gado; and are stir-fried astauge goreng.
InFilipino cuisinemung bean sprouts are usually eaten instir-fried dishes.
'Ginisang Togue' (sautéedmung bean sprouts) is a mixture of stir-fried mung bean sprouts, tofu, shrimp,black fungusmushrooms, snow peas, carrots, soy sauce andoyster sauce.
'LumpiangTogue' has a crispy and crunchy texture, being asnackvariation of thespring roll. Mung bean sprout spring roll is made from choice ingredients likejuliennecarrots, minced onion and garlic,patís, green beans, dried shrimps, pork, fried tofu chopped, ground black pepper, spring roll wrapper and cooking oil. It is dipped inspicy vinegarwith onions,siling labuyoand wholepeppercorn.