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Mung bean sprouts are stir-fried as a Chinese vegetable accompaniment to a meal, usually with garlic, ginger, spring onions, or pieces of salted dried fish to add flavour. Uncooked bean sprouts are used in filling for Vietnamese spring rolls, as well as a garnish for "phở". They are a major ingredient in a variety of Malaysian and Peranakan cuisine, including "char kway teow", "hokkien mee", "mee rebus", and "pasembor".