Bean Sprouts (Leguminosae phaseolus aureus; glycine max)

Now widely available, these are the sprouts of the green mung bean, although some Chinese markets also stock yellow soybean sprouts which are much larger. Bean sprouts should always be very fresh and crunchy. They will keep for several days loosely wrapped in kitchen paper and inside a plastic bag stored in the vegetable crisper of a refrigerator. It is paradoxical that bean sprouts, now so common in the West, have become a luxury in China where keeping the bean sprouts fresh is difficult because they are so perishable and refrigeration is so expensive. However, this refreshing food has enjoyed a revival in the more highly priced restaurants.