What's in season: bean sprouts
By Ben Muessig
Special to amNewYork
New Yorkers might be most familiar with these bean sprouts as a garnish atop an order of Pad Thai, but these healthy morsels can find their way into a number of delicious dishes.
Bean sprouts are versatile veggies most popular throughout Asia.
"You can eat them raw, put them in salads or stir fry them with rice and vegetables, chicken or shrimp," said John Adams, who grows bean sprouts year round at his Ulster County, New York, farm.Each delightfully crunchy sprout whether it's mung bean, adzuki bean, or lentil is cholesterol free, and low in calories, carbohydrates and fat.
Bean sprouts are loaded with protein and they contain more vitamin A and C than regular beans plus they're easier to digest.
Try serving a super-healthy salad with bean sprouts in place of lettuce, blanching these nutrient-packed treats for a Japanese-influenced salad, or making your own Vietnamese-style pho soup with raw bean sprouts as a topping.
Fresh mung bean sprouts, adzuki bean sprouts, and lentil sprouts cost about $2 per pint.