Leng Yacai

What we call “bean sprouts” come from the mung beans, which are grown in almost every part of China. They are a popular delicacy - crunchy, subtly favoured, and nutritious - as well as inexpensive. I rarely saw them in the many markets I visited because they require proper refrigeration which is uncommon in China. Fragile, they must be eaten very soon after they sprout or they will lose their fresh, lovely taste. Some of the best I sampled, as in this recipe, were elegantly served at the