How to sprout beans:
If you are itching to grow and eat something in the next week, sprouting mung beans might hold you until your garden seeds start sprouting next month. It’s a simple process and a great way to get kids involved:
Rinse the mung beans until the water runs clear.
Place the beans in a clean bowl
Cover the beans with water. This will be about 2 to 3 times the volume of the beans
Soak for about 8 hours. The beans will swell up.
Drain the excess water and rinse the beans. Drain them again.
Place the beans in a jar and cover with a cheese cloth or other fabric. Don’t use the jar lid.Using a Mason jar with the metal band holding cheesecloth or using a rubber band works well. Store the jar on its side in a cool, dark, dry place. (Some sprouting seed varieties, such as alfalfa, are finished with more light than mung bean sprouts.)
For 2–5 days, you will need to rinse and drain the beans in the morning and in the evening, then store them in the dark place. You can replace the jar lid or re-insert the Mason jar metal lid into the band and shake the jar while rinsing.
When the beans are sprouted to the point that you want, you’re ready to eat them! Try the basic stir fry recipe below and add your favorite vegetables. You can rinse the sprouts well, drain, and store in a jar (with the solid lid replaced) in the fridge for several days.
PLEASE NOTE: Sprouts can be subject to contamination which can result in bacterial growth such as E. coli, leading to food-borne illnesses. Always purchase organic fresh products from a reputable source, wash your hands thoroughly before handling foods, and keep sprouting equipment and all kitchen surfaces clean to avoid cross contamination. Always consume sprouts within a few days, fresh and straight out of the fridge. Some health organizations also recommend consuming them cooked to reduce the risk of infection. Some organizations suggest a pre-soak in 2% bleach or 3% hydrogen peroxide to santize the seed; many disagree.
Hunan Mung Beans in Outrageous Dressing
1 pound (or more) mung bean sprouts
1 cup cucumber — peeled and sliced
1/2+ cup carrot — grated
1+ cup sweet peppers (use as many colors as you like) — chopped
Any and all other tasty colorful vegetables
3 Tbs. tahini or crunchy peanut butter (or combination of the two)
2 Tbs soy sauce
4 Tbs. vinegar
1 Tbs hot red pepper oil
1 tsp cayenne pepper
1 tsp sugar
1 Tbs. toasted sesame oil
2 Tbs corn, sunflower or vegetable oil
1 Tbs ginger — minced
1 Tbs. garlic — minced
1 Tbs scallions — minced
1 Tbs. white wine
1 tsp. hot mustard (optional)
1/2 tsp salt
1 1/2 cups broth (chicken or vegetable)
bean thread or rice noodles (optional)
- We prefer our bean sprouts raw, but you have options.
- If you like, you may poach the mung beans for 1/2–2 minutes by putting them in rapidly boiling water, remove to strainer and cool with cold water. Drain well.
- Mix all vegetables and sprouts in a bowl.
- Mix all dressing ingredients together and pour over sprouts + vegetable mix.
- Chill and garnish with (additional) minced or finely sliced scallions and toasted sesame oil.
- Serve over bean thread rice noodles if you like (we do).