Mung Bean Sprouts
Thick, crunchy and mildly nutty. The bean sprout at the heart of Asian cooking, and the one sprout that is genuinely better cooked.
Description
What they taste like
Mung bean sprouts are the thick, pale, satisfying ones, and they have been part of Asian cooking for
thousands of years. The texture is the main event: dense and audibly crunchy, nothing like a leafy
sprout. The flavor is mild, fresh and slightly nutty, which is why they carry sauce so well without
getting lost.
In the kitchen
This is the one sprout that belongs in the pan rather than on top of the plate. Throw them into a
stir fry in the last thirty seconds so they heat through but keep their snap. They go into pho and
ramen at the table, into spring rolls, into pad thai, into fried rice. They are also good raw in a
salad or just eaten out of the container, and they are sturdy enough to sit under a hot dressing
without collapsing.
Cooking them has a second benefit
Because mung bean sprouts are usually cooked, they sidestep the main caution that applies to raw
sprouts. The FDA notes that
“cooking produce thoroughly kills harmful bacteria and reduces the risk of illness.” A hot pan is doing
two jobs at once here: it gives you the texture most recipes want, and it removes the concern entirely.
For anyone cooking for young children, older adults, pregnant women or someone with a weakened immune
system, cooked mung bean sprouts are the sensible way to put sprouts on the table.
Keeping them fresh
Fresh sprouts are a living product and they behave like one. Keep them refrigerated, keep them
in their container or something that lets a little air move, and use them within a few days of
opening. Do not leave them sitting on the counter. If a batch starts to smell sour or feels slimy
rather than crisp, it is past its best and belongs in the trash, not in a salad. Rinse under cool
running water before use and drain them well, because water sitting in the bottom of a container
is what shortens their life.
Nutrition, without the hype
Sprouts and microgreens are harvested very young, and if you want the actual research on what that means, Penn State Extension and Utah State University Extension have both published on it. We would rather point you at them than make promises about a sandwich topping. What is fair to say is that this is a low calorie way to put something fresh and crisp on food you were already going to eat.
How they are grown
These sprouts are grown by people who also build the equipment the industry grows on. That is
not a slogan, it is the actual arrangement: International Specialty Supply supplies sprouting seed
worldwide, manufactures the
Sentrex growing and washing equipment in Cookeville,
Tennessee, and grows finished sprouts here as well. Incoming seed lots are sampled and tested before
they ever reach a grow room, and the FDA regulates sprouts as a covered commodity with their own
dedicated rules under
21 CFR part 112, subpart M. Mung bean production is our own specialty on the equipment side, and the wash system and vibrating huller that clean and hull commercial bean sprout crops are machines we design and build ourselves.
A straight word about raw sprouts
We would rather tell you this ourselves than have you find it somewhere else. Because sprouts are
grown in warm, humid conditions, the FDA notes those same conditions favor bacterial growth, and that
people who are more vulnerable to foodborne illness
“should avoid eating raw or lightly cooked sprouts of any kind.” That group includes young children,
older adults, pregnant women and anyone with a weakened immune system. The FDA also notes that
“cooking produce thoroughly kills harmful bacteria and reduces the risk of illness.” You can read the
full guidance on
selecting and serving produce safely. For everyone else,
buy from a grower who tests seed and cleans equipment properly, keep them cold and use them fresh.
Or grow them yourself
Mung beans are the classic beginner crop and they are dramatic to watch, going from dry bean to full sprout in a few days. Our mung bean sprout seed page has the method. For a similar bean crop with a different character, try adzuki or garbanzo.
Where to get them
SunGarden sprouts are grown and shipped from Cookeville, Tennessee. For availability, pack sizes,
retail and foodservice ordering, or to find out who carries them near you, call
(800) 277-7688 or get in touch and a real person will answer.
