I love bean sprouts, especially in my lo mein, stir fry, and other Asian foods. They add a satisfying, refreshing crunch to otherwise spicy meals. Plus, they are super easy to grow yourself (how many of us did experiments with bean sprouts in first grade science class?), filled with antioxidants, – and you can grow a LOT of them fast. Starting a bean sprout “garden” is easy. Just check out these tips by Chris Dalziel at Attainable-Sustainable:
- Place two tablespoons of bean seeds in your one-quart mason jar with a screened lid.
- Fill the jar ½ full with cold water. Let the mung beans soak overnight.
- Rinse the mung beans in the morning and turn the jar upside down to drain.
- Rinse and drain your bean seeds twice a day for 4 to 6 days. The mung beans are ready to eat when the white sprout is at least 1.5 cm long.