Ingredients Glossary: Beansprouts
Posted by Emily on 1st Dec 2019
What are Beansprouts?
The two most prevalent beansprouts are the green-topped mung bean and the larger, yellow-topped soya bean. Often regarded as a primary, somewhat mystical ingredient, bean sprouts aren't particularly more nutritious than other fresh vegetables. However, they do offer a unique flavour and a distinct texture. They are frequently used by takeaway outlets to enhance portion sizes.
The NHS recommends only consuming raw bean sprouts if labelled as 'ready to eat'; all other sprouts should be thoroughly cooked until piping hot. Those in vulnerable groups are advised to ensure all sprouts are piping hot before consumption.
It's also essential to adhere to the storage guidelines provided by the manufacturer. If these aren't given, store the bean sprouts in a refrigerator at 5°C or below and use within two days. Avoid eating sprouts past their expiry date and refrain from using any browned or altered colour.
How to cook Beansprouts
Beansprouts can be introduced during the final stages of any stir-fry. However, for even cooking, it's preferable to give them a brief cook separately beforehand, ideally using a microwave.
If adding to a cold dish or salad, it's advised to pre-cook the bean sprouts.
How to store Beansprouts
Keep them sealed and refrigerated. They're best consumed shortly after buying.
Availability of Beansprouts
They are widely accessible and, with the proper care, can even be cultivated at home.
Choosing the best Beansprouts
Opt for sprouts that have a fresh, green aroma and are firm to the touch. Steer clear of any that are turning brown, appear limp, emit a sour odour, or seem off in any way.
Growing Beansprouts