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Bean sprouts are a common ingredient across the world. They are particularly common in Eastern Asian cuisine, made from sprouting beans.

There are two types of common bean sprouts:
Mung bean sprout is made from the greenish-capped mung beans.Soybean sprout is made from yellow, larger-grained soybean.

It typically takes one week for them to be completely grown. The sprouted beans are more nutritious than the original beans and they require much less cooking time.

Bean sprouts can be microwaved, or stir fried. They may also be used as an ingredient, e.g., for spring rolls before applying heat.

In Chinese cuisine, common dishes that may use bean sprouts, known as Dòu Yá (“豆芽”), are fried rice, spring rolls, egg drop soup, and hot and sour soup. They are used in Vietnamese cuisine as well.

In Korean cuisine, Soy bean sprouts ‘Kongnamul’ (콩나물) are more commonly used than Mung bean sprouts ‘Sukjunamul’ (숙주나물). And it is one of the staple ingredients for Namul and key ingredients for many Korean soups including Yukgaejang, and stir-fries such as japchae.

In Japanese cuisine moyashi (もやし) refers to, in a strict sense, the mung sprout. The soy sprouts are known as mame-moyashi (豆萌やし,糵). Bean sprouts are a common ingredient in many Japanese dishes such as stir fries and soups.

In Nepali culture, Kwati is especially prepared in a festival of “Janai Purnima” which normally falls in the month of August. Stew of Kwati is prepared by frying and mixing onion, garlic, ginger, potatoes, spices and the sprouts. Lots of variation exist from house to house but is basically about making the stew of Kwati. It is considered as a nutritious food in Nepal. The so prepared Kwati is normally eaten with rice. Sometimes meats (esp. fried goat meat) are also added to spice up the Kwati.

They are used in Thai cuisine, usually eaten in soups and stir-fried dishes. In Phad Thai they are often added in to the pan for one quick stir before serving and in soups such as Nam ngiao they are sprinkled on top of the dish.