In my food-related childhood memories, mung beans (绿豆) have a distinctive presence. These little, dried green beans were made into many delicious dishes: Mung bean congee, mung bean cake, chilled mung bean soup, and many others.
But the most fascinating thing was to watch my dad sprout them at home. Kept in a moist, dark environment, mung beans would grow white, long, crunchy sprouts within a few days. It was magical in my eyes!
mung bean sprouts are widely used in Chinese cuisine to create savoury dishes, such as stir-fries, salads & soup. I love their crispy, juicy texture and the fact that they are low in calories (about 30 calories/100g) but packed with healthy nutrients. Mung beans are one of my favorite kinds of beans. I love to sprout them and then use them in curries, salads, or just as a quick crunchy snack. The sweet meaty textures of sprouted beans are satisfying and delicious too!