{"id":325,"date":"2009-05-29T15:20:12","date_gmt":"2009-05-29T22:20:12","guid":{"rendered":"http:\/\/theasiangrandmotherscookbook.wordpress.com\/?p=325"},"modified":"2016-06-17T12:21:31","modified_gmt":"2016-06-17T16:21:31","slug":"mung-bean-sprouts","status":"publish","type":"post","link":"https:\/\/apa.si.edu\/picklesandtea\/mung-bean-sprouts\/","title":{"rendered":"Happily Sprouted: What a difference a tail, or rather no tail, makes"},"content":{"rendered":"

When I was a little girl, I hated mung bean sprouts, which we call \u201ctauge<\/em>\u201d in Indonesian or “dou ya”<\/em> (literally “bean sprout”) in Mandarin. At the market, they\u2019re often labeled simply bean sprouts.<\/p>\n

It had nothing to do with their bland flavor or the weird crunchy yet porous texture of their skinny white bodies (mung bean sprouts have a high water content), but everything to do with the fact that I was always roped in to snap the tails off these little buggers.<\/p>\n

Yes, with their tails off, mung bean sprouts look neat and tidy and taste a whole lot better (if you\u2019ve ever had any straggly, stringy and musky-tasting bits in your mouth, you\u2019ll know what I mean) but it was a childhood chore that I didn\u2019t quite enjoy when I could’ve been outside riding my bike or catching spiders in the drain.<\/p>\n

\"\"<\/p>\n

Before<\/em><\/p>\n

\"\"<\/em><\/p>\n

After<\/em><\/p>\n

Now that I\u2019m an adult, I do appreciate the aesthetics and the texture of a tail-less sprout, especially since I can buy them already washed and tail-free. In fact, I am offended every time a restaurant serves me sprouts with their tails still intact (which happens quite often at the Vietnamese hole-in-the-walls I tend to frequent).<\/p>\n

Just as the name implies, mung bean sprouts come from\u2013wait for it–mung beans, also known as mung, moong, mash bean, green gram, etc. Remember those science experiments in elementary school? Boy, do I remember them! I remember cushioning a handful of green mung beans on a bed of cotton wool soaked with water and sticking them on a warm window sill to germinate. Within days, the beans\u2019 hard shells would split and tiny sprouts would start poking out. What a thrill! I never tried eating them though (I learned earlier on in life that science experiments are not meant to be eaten).<\/p>\n

There are no lack of culinary uses for mung bean sprouts. They\u2019re often stir fried with garlic and ginger, or the way I like it, with pieces of salted dried fish. Fresh bean sprouts are rolled into Vietnamese spring rolls and are used as a garnish for ph\u1edf and numerous soup or dry noodle dishes in many Asian cultures. They\u2019re tossed into fried noodles (think Singapore char kway teow and Hokkien mee) and in Korean cuisine, they\u2019re blanched and seasoned with sesame oil, garlic and salt and served as banchan<\/a>.<\/p>\n

Don\u2019t confuse mung beans sprouts with soybean sprouts\u2014they have bigger, droopier heads–which are popular in Korea.<\/p>\n

Because of their high water content, mung bean sprouts get slimy, and inedible, quickly. Store them in the crisper for no more than 2 days after purchasing.<\/p>\n

~~~<\/p>\n

Stir-Fried Mung Bean Sprouts with Tofu and Chives (Pad Tao Kua Tao Ngae<\/em>)<\/span><\/strong><\/p>\n

\"stir<\/p>\n

This is another dish that Pranee <\/a>kindly showed me how to make. Together with pork and chives, the combination of soft and fried tofu plays a fun game of textures in the mouth. Don\u2019t worry about cutting the tofu to the exact measurements, they are only a guide. Just as long as the pieces are bite-sized and manageable in the wok, you\u2019re good to go! Vegetarians can omit the pork for a tasty and nutritious protein-rich dish.<\/p>\n

Time: 15 minutes<\/p>\n

Makes: 4 to 6 servings as part of a multicourse family-style meal<\/p>\n

4 ounces pork loin
\n3 tablespoons vegetable oil
\n3 cloves garlic, minced (1 tablespoon)
\n6 ounces (about 1\/2 package) soft tofu (not silken), cut into 1- by 1 1\/2-inch pieces
\n6 ounces (about \u00bd package) 1- by 1 1\/2-inch fried tofu pieces
\n4 cups fresh mung bean sprouts, tails snapped off
\n3 tablespoons soy sauce or fish sauce
\n1 teaspoon sugar (optional)
\n1\/4 cup Chinese chives cut into 2-inch lengths
\nGround white pepper<\/p>\n

\"\"<\/p>\n

Chinese chives are a little fatter than regular chives and skinnier than green onions<\/em><\/p>\n

Handle the pork partially frozen so that it is easier to cut (if it\u2019s fresh, place in the freezer for about 30 minutes). Cut the pork along the grain into 1 1\/2-inch-thick strips. Then, with your knife at an angle almost parallel to the cutting surface, slice the meat diagonally across the grain into 1\/4-inch thick slices.<\/p>\n

Preheat a large wok or skillet over medium heat for about 1 minute. Swirl in the oil and heat until it becomes runny and starts to shimmer. Add the garlic and cook until golden and fragrant, 15 to 30 seconds. Throw in the pork and stir and cook until the meat just loses its blush, about 2 minutes. Add both types of tofu, followed by the bean sprouts. Sprinkle with the soy sauce and sugar and toss gently for 1 minute, being careful not to break up the soft tofu. Add the chives and white pepper and stir everything swiftly, but gently, around the wok.<\/p>\n

\"\"<\/p>\n

Chinese chives are thrown into the mix<\/em><\/p>\n

Once the ingredients are heated through, about 1 minute, remove from the heat. Serve with freshly steamed rice.<\/p>\n

~~~
\n
\n\"\"
\n<\/a>
\n~~~<\/p>\n

As grandma always says, please share!<\/p>\n

\"Add<\/a>\"Add<\/a>\"Add<\/a>\"Add<\/a>\"Add<\/a>\"Add<\/a>\"Add<\/a>\"Add<\/a>\"Add<\/a>\"Add<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

When I was a little girl, I hated mung bean sprouts, which we call \u201ctauge\u201d in Indonesian or “dou ya” (literally “bean sprout”) in Mandarin. At the market, they\u2019re often labeled simply bean sprouts. 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