FoodBanter.com - View Single Post

notbob

On 2009-02-12, > wrote:

> Janet's advice is good.
>
> Get mung bean seeds from your friendly local Asian market (both
> southeast and southwest Asian markets will generally have them.)
>
> I use an old quart mayonnaise jar with a plastic lid. I've drilled a
> bunch of (less than the size of mung bean seed) holes in the lid to
> make a strainer/drainer. I let the seeds germinate in water at room
> temperature for a couple of days, changing the water in the morning
> and evening until I see them splitting, then drain them and let the
> jar rest on its side on the countertop under a towel (to keep out the
> light), rinsing morning and evening, until the thing is stuffed with
> sprouts. I've read that ~1/3 cup (as opposed to Janet's 1/4 cup) is
> "better" because the sprouts grow better when they're more tightly
> packed, but I can't give you any references about that - it's just
> what I do and it seems to work fine.
>
> I like them in fresh spring rolls, deep-fried egg rolls, on salads,
> and in stir-fries (added right at the end, of course). My only
> problem is that a quart of the things generally goes bad before I can
> use them all up. But they're not expensive.
>
> --
> Silvar Beitel

Thanks for the information, Silvar. It's the kind of hands on info I was
hoping to get. I love stir-fried mung sprouts and use soy sprouts in a Thai
soup I make. I also use sprouts in salads. Fresh sprouts are great.

nb