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Bean Sprouts

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What is it?

The crisp-tender sprouts of various beans and seeds. Thick mung bean sprouts, often used in stir-fries, are perhaps the most well-known, but sprouts from lentils, radishes, or soy beans have a delicous earthy flavor and a crisp texture. Delicious on sandwiches and in salads, they make great garnishes, too.

How to choose:

Look for crisp sprouts with their buds still attached.

How to prep:

Sprouts are best eaten raw; wash and dry them as you would salad green.

How to store:

Sprouts don’t last long so use them soon after buying and keep them refrigerated.

Cross Reference

mung bean sprouts


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