Called "Nga Choi" in Cantonese, is the young sprouts of the germinating mung bean. Bean sprouts are used extensively as a vegetable in Chinese cooking and can be easily obtained fresh from most western supermarkets. The crisp bean sprouts are used raw in salads too. When used in stir fried dishes, try not to cook them more than thirty seconds or it will lose its crunchiness. When buying, select crisp sprouts with the buds attached; avoid musty-smelling and discolored ones. Fresh sprouts will keep for about three days in the refrigerator in a plastic bag. To keep longer, transfer to a sealed jar, immerse in cold water, and refrigerate it. If water is changed every two or three days, they will keep for up to a week. Canned mung bean sprouts are available too; however, they do not have either the texture or taste of fresh. Recipe : Beansprouts with Ginger and Stir Fried Bean Sprouts.

Small, immature shoots sprouted from a wide variety of seeds and beans. Among the most popular are delicate, mild-tasting alfalfa sprouts and larger, crisp, and succulent mung bean sprouts.

Edible sprouts which can be produced from a variety of seeds and beans, from the mung and alfalfa to lentil, radish and even broccoli. Sprouts should be kept in the refrigerator in the ventilated container or plastic bag in which they were sold, and used within a few days. Found fresh in most produce sections. Skip using the canned variety if you can avoid it.

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