Never have I eaten a bean or legume that I did not like; they are savory, versatile and fulfilling.

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!
Start with a few handfuls of sprouted mung beans in a mixing bowl and then add your favorite veggies. I like to add carrots, cucumbers, onions, tomatoes, and corn as my base as these are readily available year-round!

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