Beans-How to make bean sprouts?

Long Beans

Sometimes referred to as "snake beans" or "chopstick beans", these long,green beans (dau dau) are the immature pods of black-eyed beans (peas) and can measure up to 60cm/2ft in length.Generally they are stir-fried just with a few basic flavourings such as garlic and ginger and eaten as a side dish.Pencil-thin and dark or light green in colour, they are available fresh in Asian markets.

Above: Long beans are similar in flavour to Western green beans

Red beans
Dried red beans, also called azuki beans. are some of the smallest available.In Vietnam,they are
generally reserved for sweet dishes of Chinese origin.Boiled until soft,they are mashed to form a sweet bean paste, which is eaten with sweet rice,or used to fill steamed buns and dumplings.They are also served as a sweet soup or drink. In Cambodia,black-eyed beans are more common,and are used in a similar way.
Above: Rad 01 azuki beans.
Mung beans
These small beans (dau xanh) are prized in Vietnam and Cambodia.Whole dried mung beans,with husks on,are green in colour,whereas the peeled ones are yellow and sold whole and split.Both require soaking in water before cooking.Popular and versatile, mung beans are used in savoury dishes and fillings, as well as in puddings, sweet snacks, and iced drinks. Whole or split mung beans are available in Asian stores, health stores and most supermarkets.
Popular throughout Vietnam and Cambodia, as well as the rest of South-east Asia,beansprouts (gia) can be eaten raw or added to stir-fries and soups for their crunchy bite.The most common sprouts come from mung beans and soya beans.They are similar in appearance,except soya beansprouts are almost twice the size at about 8cm/3in long.The stems of both are white,but soya bean heads are green, while those of mung beans are yellow. Soya beans are sturdier and stronger in flavour,whereas mung beans are delicate and watery.Both types are nutritious,rich in vitamins and minerals.Fresh sprouts can be stored in the refrigerator for up to 2-3 days. Packets of mung beansprouts are available in most supermarkets.Soya beansprouts can be found in Asian stores and some health stores.

Above: Both mung and soya beansprouts are widely used in Vietnamese cooking

Growing beansprouts 
First soak the cried beans in water overnight.Drain and rinse thoroughly, then put them in a large plastic lidded container. Punch holes in the lid for air.Alternatively, use a jar covered with muslin (cheesecloth).Put in a warm, dark place for 4-5 days,rinsing in lukewarm water three times a day, until they sprout. Take the sprouts out of the container and rinse them, picking out the husks and beans that have not sprouted.

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