mung bean sprouts

Simple and easy steps to make mung bean sprouts or green gram sprouts at home. Sprouting beans at home is easy, hygienic &amp; economical.

Mung bean sprouts | How to make sprouts | Green gram sprouts

mung beans

water (hot, as needed)

Clean the green gram and wash in lot of water.

Finally rinse off with slightly hot water. Avoid using very hot water.

Soak in boiled and cooled water. (or in warm water that has been boiled). You can also use clean filter water.

Next soak for about 8 to10 hours . If soaking for longer than 8 hours, change the water.

Drain them to a colander.

Method 1 - Transfer to a clean cotton or muslin cloth and make a tight knot.

Keep it in a container and cover with a messed plate or partially cover the container. You can also use a cloth.

Method 2 - You can also just transfer the soaked green gram to a box, container or a glass jar. Cover the jar with a mess or a cloth.

Leave it undisturbed in a warm and dark place till they sprout. The time to sprout depends on the temperature. Some mung beans sprout within hours and some take as much as a day or two.

If they take longer than a day, Sprinkle some water the next day to keep them moist. Drain any excess water. Put them back to the container.

Refrigerate the mung bean sprouts and use with in 2 days.

How to make mung bean sprouts

A play on the Vietnamese chicken noodle soup, this clear broth, paired with rice noodles and flavored with charred onions and ginger, star anise, brown sugar and fish sauce, comes served with a platter of fresh garnishes. But this is more than your basic noodle soup: A spritz of lime at the end adds some tang, and mung beans and Thai basil a crunchy bite.

Turkey Pho

onions,

(4-inch) piece of fresh ginger (do not peel)

turkey or chicken stock,

fish sauce,

star anise

brown sugar

rice vermicelli

mung bean sprouts (about 3 cups)

Thai basil sprigs

jalapeños,

limes, quartered, to taste

turkey (about 1 pound)

Kosher salt,

cilantro leaves

scallions (about 1 bunch)

Cook onions and ginger directly over open flame of a gas burner for about 5 minutes, turning them occasionally, until they are charred on all sides. (If you don’t have a gas stove, heat broiler and set onions and ginger on a foil-lined baking sheet. Broil, turning occasionally, for 15 to 20 minutes until charred on all sides.) Allow charred ginger to cool, then slice it into 1/2-inch coins.

In a large Dutch oven or similar pot, combine onions, sliced ginger, stock, fish sauce, star anise and brown sugar. Bring to a boil, then reduce heat and simmer for 45 minutes.

In the meantime, cook rice noodles according to the instructions on the package. Drain and set aside.

Arrange mung bean sprouts, sprigs of Thai basil, jalapeños and limes on a platter and set on the table.

Remove onions, ginger and star anise from the pot. Add shredded turkey to the pot, and return it to a simmer. Taste the soup and adjust seasoning with additional fish sauce and/or salt, if needed.

Divide rice noodles, cilantro and scallions evenly among large soup bowls, then ladle hot stock over the top, making sure each bowl gets a healthy serving of turkey. Serve immediately, accompanied by platter of garnishes.

Cover and refrigerate leftovers, keeping noodles separate, for up to 3 days.

As with any dumplings, making mandu requires lots of space, time and hands. In other words, it's the perfect project food for your next dinner party. Double or triple this recipe so all of your guests can take home leftovers. And if anyone finds it too difficult to fold the classic dumpling shape, offer up the alternate cigar shape. Its ratio of crispy brown crust to moist filling is perfect.

Mandu

firm tofu, drained

mung-bean sprouts

salt

watercress,

pork

kimchi,

garlic, finely minced

ginger

scallion

garlic chives

sugar

soy sauce

sesame oil

black pepper

mirin

Grapeseed, canola or other neutral-tasting oil

Flour

dumpling wrappers (square or round is fine)

Set a fine-mesh sieve over a medium-size bowl. Quarter the block of tofu, and place in the strainer. Cover with a bowl, and place 1 or 2 canned goods in the bowl to weigh it down. Set aside for 1 hour to press water from tofu.

Place the bean sprouts in a medium bowl. Season with 1 teaspoon salt. Toss to combine. Set aside for 1 hour.

Line four baking sheets with parchment paper. Set aside.

Bring 6 cups of water to a boil in a medium pot, and season with 1 tablespoon salt. Blanch the watercress for 10 seconds. Spread out onto one of the baking sheets in a single layer, and allow to cool, then squeeze out any excess water, and chop finely.

Squeeze out the tofu to remove any excess liquid, then crumble finely into a large bowl. Squeeze out bean sprouts, chop finely, then add to tofu. Add watercress, pork, kimchi, garlic, ginger, scallion whites, garlic chives, sugar, soy sauce, sesame oil, black pepper, mirin and 1 teaspoon salt. Use your hands to combine the mixture vigorously for about 90 seconds, until the pork becomes tacky and sticks to your palm.

Preheat a small frying pan, and add 1 teaspoon neutral-tasting oil. Make a thin, silver-dollar-size patty of filling and cook it through on both sides. Taste and adjust salt, garlic, ginger and soy as needed. The filling should be pleasantly savory.

For the filling (can be made up to one day in advance):

Lightly dust remaining baking sheets with flour. Fill a small bowl or spray bottle with cool water.

Place a wrapper in the palm of your hand and spoon in 2 teaspoons or so of filling. Lightly spray or brush water onto the edges of the wrapper, then fold the edges over to seal, squeezing out air bubbles as you go. If using square wrappers, fold corner to corner to form a triangle. (You could stop here, if you like.) Holding the dumpling in one hand, use the index finger of your other to gently poke an indent into the center of its base (the bottom of the filling). Folding the dumpling around the indent, draw both of its bottom corners together to form a fortune-cookie shape. Overlap the corners and press to seal them together. Place onto floured tray in a single layer. Repeat with remaining filling and wrappers.

Alternate version: To form cigar-shaped dumplings, spread 2 teaspoons filling in a line along the center of a square wrapper, then roll wrapper around the filling, leaving the last 1/2 inch of the wrapper unrolled. Pinch the ends of the dumpling to seal. Connect five cigars by nestling each onto the unrolled edge of the previous one and pressing to adhere. Carefully lift and place onto floured tray.

At this point, dumplings can be cooked or frozen. To freeze, freeze in a single layer until solid, then pack into zip-sealed freezer bags. Freeze for up to 2 months.

For the dumplings:

If using bamboo steamer, fill a pot with same dimensions as basket with 2 inches of water. Bring water to a simmer. Cover steamer and set atop pot. If using a metal steamer insert, set inside large pot, and add water just until it starts to come through the bottom of the insert. Cover pot, and bring to a simmer. Steam for 7 minutes until dough is tender. Serve hot.

To steam-fry the dumplings, set a cast-iron or nonstick pan over medium-high heat. Add just enough oil to coat the bottom, then carefully place a single layer of dumplings into the pan. Fry until bottoms are golden brown, about 4 minutes, then carefully add about 1/4 cup water to the pan and cover. Steam for 3 minutes until dough is tender and the water has evaporated. Serve hot <a href="https://cooking.nytimes.com/recipes/1018994-soy-dipping-sauce">with soy dipping sauce.</a>

Cook the dumplings:

Vegetarian laksa is a quick and easy soup with a little - or a lot - of spice.

Vegetarian laksa

eggs,

2.5cm piece of fresh ginger, peeled, roughly chopped

turmeric

tomato paste

firm tofu,

small button mushrooms, cleaned, trimmed

green beans, cleaned, trimmed

broccoli, chopped

lemon zest

(500 milliliters) Sanitarium So Good™ Soy Regular

(250 milliliterss) hot salt-reduced vegetable stock

Singapore egg noodles

spring onions, trimmed, thinly sliced

To serve: lime wedges, eggs

Place eggs in a pot of cool water. Bring to the boil, and once boiling cover the saucepan with a lid and turn the heat off. Leave for 12 minutes. Then drain, and refresh whole eggs in cold water, to stop cooking process. Set aside.

Put the onion, garlic, chillies, ginger, turmeric and tomato paste into a blender or food processor to make a paste. Use 2-3 tablespoons water to thin the paste if too thick.

Heat the oil in a large, heavy-based saucepan. Add the paste and fry gently on a low heat for about 5 minutes until the paste is dry and aromatic. Add the lemon zest, tofu, mushrooms, green beans and broccoli, and a fry until the tofu has heated through and coloured. Add the Sanitarium So Good Soy Regular milk and vegetable stock and bring slowly to the boil. Simmer gently for 5 minutes. Season to taste.

In a separate saucepan, bring water to the boil.  Add the noodles and cook for 2-3 minutes, according to instructions on packet. Once cooked drain and keep warm.

To serve, divide the drained noodles into each of six deep, warmed soup bowls. Ladle the broth, and tofu evenly among the bowls, top with bean shoots, half a hardboiled egg and thinly sliced spring onions and serve immediately with optional lime wedges to squeeze over.

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Mung bean sprouts | How to make spr...

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Top 4 mung bean sprouts recipes from across the web

The most viewed mung bean sprouts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mung bean sprouts | How to make spr...

Turkey Pho

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Vegetarian laksa

The most viewed mung bean sprouts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine