My mother uses bean sprouts in her rice paper rolls, salads, noodle broths, stir fries and savoury crepes. Like Metamucil, it keeps her regular and she’ll happily crunch through kilos of the stuff.
Unfortunately, I’m not so keen on bean sprouts, which means that a packet from the supermarket usually goes slimy before I have the chance to finish it off.
Bean-sprout shelf-life can be extended by blanching them (yuck)* or turning them into Korean kongnamul banchan (nom). Continue reading