Instructions: Bean sprouts Bean sprouts are now widely available in greengrocers supermarkets and Chinese grocers. They are the sprouts of the green mung bean although some Chinese grocers also stock yellow soyabean sprouts which are much larger. Bean sprouts should always be very fresh and crunchy. They will keep for several days wrapped in a plastic bag and stored in the vegetable compartment of a refrigerator. Never use tinned bean sprouts as these have been precooked and are soggy and tasteless.

To grow bean sprouts It is very easy to grow your own bean sprouts. Dried mung beans (sometimes spelt moon") are obtainable from supermarkets Asian grocers and health food shops. You will need to obtain or devise a perforated flat surface. An old tin plate or thin metal pan punched with holes or a bamboo steamer are all ideal. You will also need two pieces of cheesecloth and 25g dried green mung beans.

Wash the beans several times in water. Then leave them to soak in lukewarm water for 8 hours or overnight. Once soaking is complete rinse the beans again under warm running water until the water runs clear. Dampen the cheesecloth and spread one piece over the tin lid pan or steamer. Spread the beans over the cloth and sprinkle them with more lukewarm water. Cover the beans with the second piece of cheesecloth and then put them in a warm dark place. Keep them moist by sprinkling them with water over the next few days. In 3 days you should have white crisp sprouts ready for use.

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