Bean sprouts are a common ingredient, especially in Asian cuisine, made from sprouting beans.

The typical bean sprout is made from the greenish-capped mung beans. Other common bean sprouts are the usually yellow, larger-grained soy sprouts. It typically takes one week for them to be completely grown. The sprouted beans are more nutritious than the original beans and they require much less cooking time and, therefore, fuel.

Contents 1 Countries where Soy Sprouts are Consumed in Asia 2 Names of Soy Sprouts in Asia 3 Use 4 Growing Moyashi 5 See also 6 References 7 External links

Countries where Soy Sprouts are Consumed in Asia

Soy sprouts are used in most countries in East and Southeast Asia.

Names of Soy Sprouts in Asia

Chinese – Mandarin – pinyin: douya, dou ya, dou-ya, huangdouya; da dou ya or da dou-ya

Chinese – Mandarin – Wade–Giles: touya, huangtouya, huang tou ya or huang tou-ya

Chinese – Cantonese: dai dau nga choi, ngunn nga choi; wong dow ga or wong dow gna; dow ngaah, dow ngah, dow gna; hwang dow ya, hwang dow-ya; ngah choy

Filipino: togue, utaw

Indonesian: tauge (taugé) (of Chinese origin) or kecambah

Japanese: daizu no moyashi

Khmer / Cambodian: sondek bondos

Korean: kongnamul or kong namul or k’ong namul

Thai: taun gawk

Vietnamese: gia.

In southern Vietnam it is called gia dau nanh.

In northern Vietnam it is called gia do tuong.

Use

Bean sprouts can be microwaved, blanched and seasoned, or stir fried. They may also be used as an ingredient for e.g., spring rolls before applying heat.

In Chinese cuisine, common dishes that may use bean sprouts, known as Dòu Yá ("豆芽"), are fried rice, spring rolls, egg drop soup, and hot and sour soup.^[1] In Korea, it is one of the staple ingredients for Namul. They are used in Vietnamese cuisine as well.

In Japanese cuisine moyashi (もやし) refers to, in a strict sense, the mung sprout. The soy sprouts are known as mame-moyashi (豆萌やし,糵).^[2] Bean sprouts are a common ingredient in many Japanese dishes such as stir fries and soups.

They are used in Thai cuisine, usually eaten in soups and stir-fried dishes. In Phad Thai they are often added in to the pan for one quick stir before serving and in soups such as Nam ngiao they are sprinkled on top of the dish.^[3]

Growing Moyashi

There are different techniques on this subject: what technique to use depends on the amount of moyashi that one wants to collect. The main principles are: selecting good seed (new and uniform), avoid that light reaches the seeds and also assure enough humidity, but avoid water content.^[4]

See also

• Wheatgrass
• List of Thai ingredients

References

External links

• Media related to Bean sprouts at Wikimedia Commons