Bean sprouts are young, sprouted mung beans (eaten just a few days after sprouting). Bean sprouts are packed with Vitamin A, Vitamin C, and Iron. And thus a healthy addition to many stir fries at our restaurant.
We make small batches of bean sprouts and use them right away in our meals. It takes 3 to 5 days to sprout the beans, so once a week works fine for us.
BEAN SPROUTS
Prep time: 2 minutes - Cook time 10 hours and 3 - 5 days - Makes 1 jar
INGREDIENTS
1/2 cup mung beans (or other sprouting start of your choice)
Water
EQUIPMENT
Jar
Cheesecloth
PREPARATION
Rinse 1/2 cup of mung beans thoroughly, picking out any nasty-looking beans.
INSTRUCTIONS
Place the beans in the bottom of a jar and cover with several inches of water. Cover the jar with cheesecloth (or some foil with holes punched in it) and secure the cloth with a rubber band or jar band.
Place the jar in a dark location at room temperature. Let the beans soak for 8 to 12 hours, or overnight.
Drain the water from the beans and rinse the beans in the jar. Drain all of the water out of the jar, re-cover with the cheesecloth, and return to the dark location.
At least twice a day over the next several days, rinse the beans in the jar thoroughly, drain the water completely, and re-cover. This prevents the beans from getting musty or moldy. Remove any suspect sprouts.
When the sprouts have reached the desired size (around 2 to 4 days), remove them from the jar and rinse well.
Eat immediately, or store dry in a container in the refrigerator for up to 3 days
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW.