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There are a lot of different types of sprouts available in markets, but my recipe for Pizza with Thai Peanut Sauce and Scallops 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