Selecting ingredients--bean sprouts (ck)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Area of Influence: N/A Serves: N/A | ||
Directions
Mung been sprouts, crisp and white, add more texture than taste to a dish. They are thinner and more delicate in both flavor and texture than soybean sprouts. In this book all recipes calling for bean sprouts were tested with fresh mung bean sprouts.
Fresh sprouts are recommended in all recipes, as they are used mainly for their crispness. Canned bean sprouts should only be used when the sprouts are a minor ingredient in the recipe. Once you've tasted fresh been sprouts, you will never want to use the canned version. To restore some of teh crunchiness of canned sprouts, drain sprouts and rince them in cold water, then soak them in ice water for an hour, or refrigerate the sprouts overnight in a container of cold water before using.
Fresh bean sprouts are available in many Asian groceries, some health food stores, and in large supermarkets. Before purchasing, make sure the sprouts are crisp and dry, for they are very perishable and will keep only a few days in the refrigerator. Sprouts will sometimes keep a little longer if stored in a container of water in the refrigerator. Cover them completely with cold water, and change the water daily.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David Publishers, Inc., 1989
Entered by: Lawrence Kellie
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