Description

This highly perishable vegetable is the sprout of the mung bean plant. Sprouts should be firm and white with no sign of green leaf on the shoots. Once exposed to air, they develop straggly tails that should be removed before use. They can be eaten raw in salads and added as a crunchy element to Asian noodle soups. They can be briefly stir-fried and do not need more than 30 seconds cooking. They are sometimes blanched and served as an accompaniment to soups. Bean sprouts can be kept for two days if stored in water and refrigerated.

Season: Summer,Autumn,Winter,Spring

Botanical Name: 

Alternative Names: nga choi, tua ngork

Availablity: January,February,March,April,May,June,July,August,September,October,November,December

Growing Areas: 

QLD – Brisbane, Fassifern Valley, Lockyer Valley
NSW – Bathurst, Gosford
VIC – Melbourne Metropolitan Area
SA – Adelaide Plains
WA – Perth Metropolitan Outer Areas