Bean Sprouts
Bean sprouts are best known from the cooking
of China, where mung bean sprouts became
popular in the south and soybean sprouts in
the north about 1,000 years ago. Many other
legumes are sprouted in Asia and elsewhere,
from the tiny alfalfa seed to the massive fava
bean. Cooks sometimes trim larger sprouts of
their rootlets, primordial leaves, and dense
cotyledons, so that the subtle texture and
flavor of the stems can be enjoyed without
distraction. Sprouts are generally cooked
minimally if at all to preserve the delicate
flavor and tender but crunchy texture.
Cooking Legumes
Most mature legume seeds are starchy, and
require cooking in water to soften the
cotyledon cell walls and starch granules.
Fresh shell beans are mature but still moist,