Rich in vitamin C, young sprouts of the mung or soya bean, which are about two-inches long, are a common ingredient in Chinese dishes. Sold fresh and in cans, they are becoming increasingly popular as a vegetable and a salad ingredient in Western cooking.
Canned bean sprouts should be thor-oughly drained before using. The heads and tails of fresh bean sprouts can be removed before use, but it is not neces-sary. The fresh sprouts will keep for up to two weeks if they are stored in water in a covered jar in the refrigerator.
Bean sprouts must be cooked very quickly so they do not lose their crispness.
Bean curd-cakes of puried soya beans-and bean-curd skin-strips of dried curd-are used in many Chinese dishes.