Ingredient: Bean sprouts
Category: Vegetables
Season: All:
Bean sprouts/Mung bean sprouts are germinated by leaving them watered and in a dark environment over the period of a week.
They are usually sold simply as "bean sprouts," and are known as dòu yá (literally "bean sprout/germ"), yá cài (literally "sprout vegetable"), or yín yá (literally "silver sprouts") in Chinese, and Hokkien (Min Nan), moyashi in Japanese, tauge in Indonesian, taugeh in Malay, thua-ngok in Thai, and giá đậu or giá đỗ in Vietnamese.
Mung bean sprouts are stir fried as a vegetable accompaniment to a meal, usually with ingredients such as 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 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 , are often served as a side dish.
They are blanched by placing into boiling water for less than a minute, immediately cooled down in cold water, and mixed with sesame oil, garlic, and salt (and often with some other ingredients).
In Korea, soybean sprouts, called kongnamul are more widely used in a variety of dishes.
Mung bean sprouts are the major bean sprouts in most Asian countries.
The common or garden bean sprout is a germinated mung bean.
These have a long crunchy stem. Soya sprouts are stumpy and more strongly flavoured.
Even in these days of instant packing and total refrigeration, bean sprouts are not an item to stockpile, or to forgotten in the fridge as they soon lose their crunch and start to taste fermented.
Mung bean, also known as mung, moong, mash bean, munggo or monggo, green gram, golden gram, and green soy, is the seed of Vigna radiata which is native to India.
It is also known by the names hesaru bele (Kannada), moog (Marathi), payiru (Tamil), pesalu (Telugu). In the Philippines, it is called munggo or monggo.
The split bean is known as moong dal, which is green with the husk, and yellow when dehusked. The beans are small, ovoid in shape, and green in color.
The English word "mung" derives from the Hindi moong.
They have had a new lease of life as a health food bursting with nutrients.
In this form they are often added raw to salads and sandwiches.
They are even more beneficial when (briefly) cooked, so it seems more than a coincidence that bean sprouts are an essential part of so many of the stir-fried dishes of China and Southeast Asia
Mung beans are commonly used in Chinese cuisine, where they are called lǜ dòu (literally "green bean"), as well as in Japan, Korea, India, Thailand and Southeast Asia. In Vietnam, they are called đậu xanh (again, literally "green bean"). They are generally eaten either whole (with or without skins) or as bean sprouts, or used to make the dessert "green bean soup".
The starch of mung beans is also separated from the ground beans to make jellies and noodles.
Whole (with skins)
Whole mung beans are generally prepared from dried beans by boiling until they are soft.
In Chinese cuisine, whole mung beans are used to make a tong sui, or sweet soup, called lǜdòu tāng, which is served either warm or chilled.
In Indonesia, they are made into a popular dessert snack called es kacang hijau, which has the consistency of a porridge. The beans are cooked with sugar, coconut milk, and a little ginger.
Although whole mung beans are also occasionally used in Indian cuisine, beans without skins are more commonly used.
Without skins
Mung bean dessert.With their skins removed, mung beans are light yellow in color.
They are made into mung bean paste by de-hulling, cooking, and pulverising the beans to the consistency of a dry paste. The paste is sweetened and is similar in texture to red bean paste though the smell is slightly more bean-like.
In several Asian countries, de-hulled mung beans and mung bean paste are made into ice creams or frozen ice pops and are very popular dessert items. In Taiwan, mung bean paste is a common filling for moon cakes.
Dehulled mung beans can also be used in a similar fashion as whole beans for the purpose of making sweet soups.
Mung beans in some regional cuisines of India are stripped of their outer coats to make mung dal.
In other regions of India such as Andhra Pradesh, a delicious vegetable preparation is made using fresh grated coconut, green chillies, mung and typical South Indian spices - asafoetida, turmeric, ginger, mustard seeds, urad lentil.
In south Indian states, mung beans are also eaten as pancakes.
They are soaked in water for 6 to 12 hours (the higher the temperature the lesser soaking time). Then grounded into fine paste along with ginger, salt. Then pancakes are made on a very hot griddle. These are usually eaten for breakfast. This provides high quality protein in a raw form that is rare in most Indian regional cuisines.
Pongal is another recipe that is made with rice and mung beans with out skin. They are widely consumed by Keralites along with kanji (rice gruel).
In India the mung beans are also consumed as a snack.
The dried mung beans are soaked in water, then partly dried to a dry matter content of approx. 42% before and then deep-fried in hot oil. The frying time varies between 60 and 90 seconds.
The fat content of this snack is around 20%.
This snack is traditionally prepared at home and is now also available from industrial producers.
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