Bean sprouts are young, tender shoots that emerge from germinated beans, most commonly mung beans or soybeans. These sprouts are highly nutritious, as they’re rich in vitamins, minerals, and enzymes.
Culinary uses of bean sprouts are diverse, with them being a staple ingredient in various Asian cuisines. Bean sports add a crunchy texture and fresh, mild flavour to dishes. Bean sprouts are often used in stir-fries, salads, soups, spring rolls, and noodle dishes. Their ability to retain their crunch when lightly cooked makes them a popular choice for adding both taste and nutrition to meals.
Beansprout and prawn fritters (from hsa*ba, Burmese cookbook)