page_title: Mung bean
section_title: Bean sprouts
hierarchical_section_title: Mung bean / Uses / Bean sprouts
caption_attribution_description: English: These sprouts have been transferred from a similarly-shaped colander in which they had been grown with moisture. They are ready to be cooked.
context_page_description: The mung bean, alternatively known as the green gram, maash, or moong, is a plant species in the legume family. The mung bean is mainly cultivated in East Asia, Southeast Asia and the Indian subcontinent. It is used as an ingredient in both savory and sweet dishes.
context_section_description: Mung beans are germinated by leaving them in water for four hours of daytime light and spending the rest of the day in the dark. Mung bean sprouts can be grown under artificial light for four hours over the period of a week.  They are usually simply called "bean sprouts". However, when bean sprouts are called for in recipes, it generally refers to mung bean or soybean sprouts.
  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.
  In Korea, slightly cooked mung bean sprouts, called sukjunamul (Korean: 숙주나물), are often served as a side dish. They are blanched (placed into boiling water for less than a minute), immediately cooled in cold water, and mixed with sesame oil, garlic, salt, and often other ingredients.  In the Philippines, mung bean sprouts are made into lumpia rolls called lumpiang togue.
  In India, mung bean sprouts are cooked with green chili, garlic, and other spices in the state of Gujarat.
  In Indonesia the food are often used as fillings like tahu isi (stuffed tofu) and complementary ingredient in many dishes such as rawon and soto.
  In Japan (and Brazil), the sprouts are called moyashi.
caption: These sprouts have been transferred from a similarly-shaped colander in which they had been grown with moisture. They are ready to be cooked.
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