You know those sprouts you find stir-fried in noodle dishes, or maybe raw, by the lime wedges and sriracha sauce next to your bowl of pho? They're VERY nutritious, but don't last more than a couple days in the fridge. However, they ARE easy and fun to sprout yourself. All you need is a small handful of mung beans to produce what you see above. Here are directions for sprouting beans/seeds, posted on my family/gardening blog (directions are also in The Chinese Kitchen Garden book). Try it yourself - sprout your own mung bean, alfalfa, or other seeds and let me know how it goes!
I'm Wendy Kiang-Spray, gardener, home cook, and author of The Chinese Kitchen Garden. Learn more about the book here. Enjoy the blog and be sure to like The Chinese Kitchen Garden Facebook page for notifications when there are new posts.