Bean sprouts are simple, pale-coloured shoots that are popular in many Asian cuisines, such as Malaysian and Thai-style noodles dishes. Bean sprouts are low in calories and contain proteins, vitamin C and many of the B vitamins. Chinese cuisine uses bean sprouts in stir fries with chicken and pork, while some South East Asian countries enjoy them raw in salads or simply on top of noodle dishes. While cooking, always add bean sprouts at the end. There is no need to trim or slice them, as the sprouts are tasty, nutritious and ready to use. Unused bean sprouts can be kept in water and stored in the refrigerator for several days, but the water must be changed daily.
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