Corrected that sprouts are best grown without sunlight to ensure best taste
|
|
||
(4 intermediate revisions by 4 users not shown) | |||
Line 1: | Line 1: | ||
{{Short description|Sprout of the mung bean}} |
{{Short description|Sprout of the mung bean}} |
||
{{Infobox Chinese |
{{Infobox Chinese |
||
| title |
| title = Mung bean sprout |
||
| pic |
| pic = Mung bean sprouts.jpg |
||
| name1 |
| name1 = Chinese name |
||
| t |
| t = 豆芽 |
||
| s |
| s = 豆芽 |
||
| l |
| l = [[mung bean|Bean]] [[sprouting|sprout]] |
||
| p |
| p = dòuyá |
||
| w |
| w = tou<sup>4</sup> ya<sup>2</sup> |
||
| poj |
| poj = tāu-gê |
||
| altname |
| altname = Chinese name (Mandarin) |
||
| t2 |
| t2 = 綠豆芽 |
||
| s2 |
| s2 = 绿豆芽 |
||
| l2 |
| l2 = [[mung bean|Green bean]] [[sprouting|sprout]] |
||
| p2 |
| p2 = lǜdòuyá |
||
| w2 |
| w2 = lü<sup>4</sup> tou<sup>4</sup> ya<sup>2</sup> |
||
| c3 |
| c3 = 芽菜 |
||
| altname3 |
| altname3 = Chinese name (Cantonese) |
||
| y3 |
| y3 = ngàh choi |
||
| j3 |
| j3 = ngaa<sup>4</sup> coi<sup>3</sup> |
||
| altname4 |
| altname4 = Chinese name (Hokkien) |
||
| c4 |
| c4 = 豆菜 |
||
| poj4 |
| poj4 = tāu-tshài |
||
| hangul |
| hangul = 숙주나물 |
||
| rr |
| rr = sukjunamul |
||
| mr |
| mr = sukchunamul |
||
| lk |
| lk = [[Sin Sukju|Sukju]] ''[[namul]]'' |
||
| kanji |
| kanji = 萌やし |
||
| kana |
| kana = もやし |
||
| revhep |
| revhep = moyashi |
||
| tgl |
| tgl = toge |
||
| ind |
| ind = kecambah,<br>kecambah kacang hijau,<br>taoge |
||
| khm |
| khm = សណ្ដែកបណ្ដុះ sândêkbândŏh |
||
| msa |
| msa = tauge,<br>tauge halus |
||
| tha |
| tha = ถั่วงอก |
||
| rtgs |
| rtgs = thua ngok |
||
| vie |
| vie = giá đỗ,<br>giá đỗ xanh |
||
}} |
}} |
||
'''Mung bean sprouts''' are a culinary vegetable grown by sprouting [[mung bean]]s. They can be grown by placing and watering the sprouted beans in the shade until the [[hypocotyl|hypocotyls]] grow long. Mung bean sprouts are extensively cultivated and consumed in [[East Asia|East]] and [[Southeast Asia]] and are very easy to grow, requiring minimal care other than a steady supply of water. They are often used in school science projects. |
'''Mung bean sprouts''' are a culinary vegetable grown by sprouting [[mung bean]]s. They can be grown by placing and watering the sprouted beans in the shade until the [[hypocotyl|hypocotyls]] grow long. Mung bean sprouts are extensively cultivated and consumed in [[East Asia|East]] and [[Southeast Asia]] and are very easy to grow, requiring minimal care other than a steady supply of water. They are often used in school science projects.{{Citation needed|reason=No source given for assertion that these beans are used in school science projects|date=February 2024}} |
||
== Cultivation == |
== Cultivation == |
||
A variety of techniques are used for sprouting mung beans. A common technique for home growers is sprouting the beans in a jar, with a fine mesh or muslin cloth tied over the top with a rubber band or string. Fresh water is then poured into the jar three to four times a day; the jars are then upturned and left to drain. The precise growing technique to use depends on the amount that one wants to collect. The main principles are: selecting good seed (new and uniform), ensuring that light does not |
A variety of techniques are used for sprouting mung beans. A common technique for home growers is sprouting the beans in a jar, with a fine mesh or muslin cloth tied over the top with a rubber band or string. Fresh water is then poured into the jar three to four times a day; the jars are then upturned and left to drain. The precise growing technique to use depends on the amount that one wants to collect. The main principles are: selecting good seed (new and uniform), ensuring that light does not reach the seeds to prevent bitterness, and also ensuring they receive enough humidity while avoiding waterlogging.<ref>{{cite web|last=Takeguma|first=Massahiro|url=http://cultivozen.massahiro.com/2013/04/cultivo-do-broto-de-feijao-moyashi.html?lang=en|title=Growing Moyashi|access-date=9 April 2013}}</ref> |
||
<gallery> |
<gallery> |
||
Line 49: | Line 49: | ||
== Culinary use == |
== Culinary use == |
||
[[File:Stegte grøntsager (6290846922).jpg|thumb|Stir-fried mung bean sprouts and mushrooms]] |
{{Cookbook|Bean Sprout}}[[File:Stegte grøntsager (6290846922).jpg|thumb|Stir-fried mung bean sprouts and mushrooms]] |
||
Mung bean sprouts can be microwaved or stir fried. They may also be used as an ingredient, e.g., for [[spring roll]]s. |
Mung bean sprouts can be microwaved or stir fried. They may also be used as an ingredient, e.g., for [[spring roll]]s. |
||
Line 96: | Line 96: | ||
=== Indonesia === |
=== Indonesia === |
||
Mung bean sprouts are used widely in [[Indonesian |
Mung bean sprouts are used widely in [[Indonesian cuisine]]. Mung bean sprouts usually accompany soup dishes such as ''[[rawon]]'', ''[[mie celor]]'', or ''[[Soto (food)|soto]]''; are mixed in Indonesian vegetable salads such as ''[[pecel]]'', ''[[karedok]]'', or ''[[gado-gado]]''; and are stir-fried as ''[[tauge goreng]]''. |
||
<gallery> |
<gallery> |
||
File:Tauge Goreng 1.JPG|''[[Tauge goreng]]'' (stir-fried mung bean sprout) |
File:Tauge Goreng 1.JPG|''[[Tauge goreng]]'' (stir-fried mung bean sprout) |
||
File:Karedok in Ubud 1.jpg| ''[[Karedok]]'' (raw |
File:Karedok in Ubud 1.jpg| ''[[Karedok]]'' (raw vegetable salad) |
||
File:Mie Celor.jpg| ''[[Mie |
File:Mie Celor.jpg| ''[[Mie celor]]'' (a soupy noodle dish from [[Palembang]]) |
||
</gallery> |
</gallery> |
||
Mung bean sprout | |||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Chinese name | |||||||||||||
Traditional Chinese | 豆芽 | ||||||||||||
Simplified Chinese | 豆芽 | ||||||||||||
Literal meaning | Bean sprout | ||||||||||||
| |||||||||||||
Chinese name (Mandarin) | |||||||||||||
Traditional Chinese | 綠豆芽 | ||||||||||||
Simplified Chinese | 绿豆芽 | ||||||||||||
Literal meaning | Green bean sprout | ||||||||||||
| |||||||||||||
Chinese name (Cantonese) | |||||||||||||
Chinese | 芽菜 | ||||||||||||
| |||||||||||||
Chinese name (Hokkien) | |||||||||||||
Chinese | 豆菜 | ||||||||||||
| |||||||||||||
Vietnamese name | |||||||||||||
Vietnamese | giá đỗ, giá đỗ xanh | ||||||||||||
Thai name | |||||||||||||
Thai | ถั่วงอก | ||||||||||||
RTGS | thua ngok | ||||||||||||
Korean name | |||||||||||||
Hangul | 숙주나물 | ||||||||||||
Literal meaning | Sukju namul | ||||||||||||
| |||||||||||||
Japanese name | |||||||||||||
Kanji | 萌やし | ||||||||||||
Kana | もやし | ||||||||||||
| |||||||||||||
Malay name | |||||||||||||
Malay | tauge, tauge halus | ||||||||||||
Indonesian name | |||||||||||||
Indonesian | kecambah, kecambah kacang hijau, taoge | ||||||||||||
Filipino name | |||||||||||||
Tagalog | toge | ||||||||||||
Khmer name | |||||||||||||
Khmer | សណ្ដែកបណ្ដុះ sândêkbândŏh | ||||||||||||
Mung bean sprouts are a culinary vegetable grown by sprouting mung beans. They can be grown by placing and watering the sprouted beans in the shade until the hypocotyls grow long. Mung bean sprouts are extensively cultivated and consumed in East and Southeast Asia and are very easy to grow, requiring minimal care other than a steady supply of water. They are often used in school science projects.[citation needed]
A variety of techniques are used for sprouting mung beans. A common technique for home growers is sprouting the beans in a jar, with a fine mesh or muslin cloth tied over the top with a rubber band or string. Fresh water is then poured into the jar three to four times a day; the jars are then upturned and left to drain. The precise growing technique to use depends on the amount that one wants to collect. The main principles are: selecting good seed (new and uniform), ensuring that light does not reach the seeds to prevent bitterness, and also ensuring they receive enough humidity while avoiding waterlogging.[1]
Mung bean sprouts can be microwaved or stir fried. They may also be used as an ingredient, e.g., for spring rolls.
InChinese cuisine, common dishes that may use mung bean sprouts, known as dòuyá (豆芽), are fried rice, spring rolls, egg drop soup, and hot and sour soup.[2]
In Cantonese cuisine, bean sprouts are used dishes such as egg fu yung and beef chow fun.[3]
InIndian cuisine, especially in Maharashtrian cuisine, Usal is a spicy dish that balances the heat of curry with either mung beans or sprouts.
InJapanese cuisine, moyashi (もやし, "bean sprout") in a strict sense refers to the mung bean sprout. They are a common ingredient in many Japanese dishes such as stir-fries and soups.
InKorean cuisine, sukjunamul (숙주나물) refers to both the mung bean sprouts themselves and the namul (seasoned vegetable dish) made from mung bean sprouts. Mung bean sprouts are not as common an ingredient as soybean sprouts in Korean cuisine, but they are used in bibimbap, in the fillings of dumplings and in sundae (Korean sausage).
The name sukjunamul is a compound of Sukju and namul, of which the former derived from the name of Sin Sukju (1417–1475), one of the prominent Joseon scholars. Sin Sukju betrayed his colleagues and favoured the King's uncle as a claimant to the throne. People regarded Sin Sukju's move as unethical and immoral, and so gave his name to mung bean sprouts, which tend to go bad and spoil very easily.[4]
InNepalese cuisine, kwati, a soup of nine types of sprouted beans, is especially prepared in a festival of Janai Purnima which normally falls in the month of August. Kwati is prepared by frying and mixing onion, garlic, ginger, potatoes, spices and bean sprouts, including mung bean sprouts. A lot of variation exists from house to house but is basically about making the kwati. It is considered to be a nutritious food in Nepal. Kwati is normally eaten with rice. Sometimes meat (esp. fried goat) is also added to spice up the kwati.
InThai cuisine, mung bean sprouts are usually eaten in soups and stir-fried dishes. In pad thai they are often added to the pan for one quick stir before serving and in soups such as nam ngiao they are sprinkled on top of the dish.[5]
Mung bean sprouts are used widely in Indonesian cuisine. Mung bean sprouts usually accompany soup dishes such as rawon, mie celor, or soto; are mixed in Indonesian vegetable salads such as pecel, karedok, or gado-gado; and are stir-fried as tauge goreng.