Bean Sprout Salad

Preparation info
  • Serves


    • Difficulty


Appears in
Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

  • About

Bean sprouts have been enjoyed in China and Southeast Asia for centuries but have only been introduced to the West in the last twenty years or so. They are essentially a transitional food, as it were, midway between the seed or bean from which they spring and the vegetable they will become. They have significant nutritional value, a nutty flavour and crisp texture as well. Mung beans and soya beans are the favoured sprouts among the Chinese, who love them cooked but never in raw form. Light