Bean Sprouts 400g
Also known as mung bean sprouts
Why you’ll love it
- Fresh, ultra‑crisp texture that stays snappy with quick cooking.
- Neutral, clean flavor that soaks up sauces and aromatics.
- Ready for stir‑fries, noodle/rice dishes, soups, and crunchy salads.
How to enjoy
Wok‑tossed garlic bean sprouts
Heat a wok until smoking, add a touch of oil, then sliced garlic. Toss in sprouts with a splash of light soy; finish with a few drops of sesame oil. Stir‑fry just 1–2 minutes to keep them crisp.
Clear enoki & tofu soup Broth-based
Simmer clear chicken broth, add enoki mushrooms and cubes of silken tofu. Drop in the sprouts for the last 30–60 seconds; season lightly to taste.
Sesame‑vinegar crunchy salad
Rinse and drain well. Toss with julienned carrot/cucumber, a dash of white rice vinegar, a few drops of sesame oil, and sliced spring onion. Chill briefly and serve.
Street‑style rice noodle stir‑fry
Stir‑fry soaked rice noodles with beaten eggs, garlic and chives. Toss in sprouts at the end with a spoon of oyster sauce for shine and wok aroma.
Prep Tips
- Rinse in cold water and drain thoroughly; excess water can dilute stir‑fry sauces.
- Optional: pinch off the stringy tails for a neater presentation.
- Cook fast over high heat; aim for 1–2 minutes or add at the end of cooking to keep the crunch.
- For milder taste, blanch briefly (20–30 seconds) then shock in cold water before using.
Pairs well
Light soy sauce • Sesame oil • Enoki mushrooms • Classic tofu (firm) • Rice vermicelli • White rice vinegar • Spring onion
More in this category
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