Ingredients

Bean Sprouts

There are a lot of different types of sprouts available in markets, but this recipe uses mung bean sprouts. These are the larger pearl colored sprouts that are about as big around as a pencil lead and about an inch long. Choose sprouts that are firm and not at all wilted. Reject any that are soft or slimy. Rinse them and wrap in a paper towel. Place in a bowl in the fridge and use within 2 days – they spoil quickly. Canned mung bean sprouts are simply disgusting.

Notice that in this recipe I add the sprouts and cook them for only about two minutes. When I am using sprouts in a cooked recipe I always add them late because they wilt quickly and I like to preserve the crunchy texture.

1/4 cup mung bean sprouts = 8 calories, 0g fat, 0g sat fat, 0g mono fat, 0g protein, 2g carbohydrates, 2mg sodium, 0mg cholesterol