Sprouts
Sprouts can grow from the seeds of vegetables, grains, and beans such as lentils and soybeans. They vary in texture and flavor, such as spicy radish and onion sprouts, hardy mung bean and soybean sprouts, delicate pea sprouts. Alfalfa sprouts, white and thread-thin in shape, with green tops and a crisp texture, are the most common sprouts found in grocery stores today. Another sprouts, mung bean sprouts, 2 inches long with small yellowed leaves and a silvery white shoot, are commonly used in Chinese stir-fries as their nutty flavor and high water content.
Season:
In many supermarkets, sprouts are in season year-round.
Purchasing tips:
When purchasing, select crisp sprouts with firm, moist, white roots, avoid dark, or slimy ones with a musty smelling.
Storage:
Store sprouts in the plastic bags, then refrigerat in the vegetable crisper for about 2 to 3 days.
Preparation and Usage:
Rinse thoroughly under cold running water to remove any dirt or sand. Soybean sprouts or mung bean sprouts are commonly used in stir-fries in Chinese cuisine for its crispy texture.
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