Serves: 5
Bean sprouts can be grown from tiny dried mung green peas if kept warm, moist, and away from light. (They need a room temperature of about 68 to 75 degrees.)
The simple equipment required is a rack or perforated pan. (A non-rusting window screen, an ordinary colander or an old pan with holes punched in the bottom, can be used. Also suitable is a scrubbed-out clay flower pot lined with a layer of clean pebbles.) Other necessary items are cheesecloth and a basin for draining.
Wash the peas, then soak overnight in warm water (they will nearly double in size). Then rinse until the water runs clear. Next, place a double layer of cheesecloth on the rack. Using warm water, sprinkle the cloth to moisten thoroughly then spread the peas over the cloth in a single even layer. Cover with another double thickness of cheesecloth. Again sprinkle with warm water to moisten well. Place the rack over the draining basin and put in a dark place such as a basement, oven, cupboard or closet. The darkness will keep the sprouts white and tender. (If no such place is convenient, cover the rack with a black or dark-colored cloth to keep the light out. Dampen this too.)
Keep the cheesecloth moist by sprinkling it with half a cup of warm water at 4-hour intervals during the day. See that the excess water drains off properly into the basin. When the basin is full, pour off the water. Don't let it stand: it will become stagnant and give the sprouts an unpleasant muskiness. Should mold begin to form on the growing sprouts, add to the last sprinkling water of the day a pinch of chlorinated lime (which can be purchased at the drugstore). Do not stir or disturb the sprouts. I'f they turn pinkish, moisten the cheesecloth with cool, but not ice, water.
In 4 to 5 days, the bean sprouts will mature (sooner if the room is warm, later if it's cool). They will have expanded to about four times their original size, with the sprouts plump, and measuring about an inch or so in length. Remove only those sprouts you plan to use. Keep the remainder covered and moist. They'll keep fresh and tender for several days. (One-fourth pound of mung peas will yield more than a pound of bean sprouts. On your first try, however, limit yourself to 3 to 4 tablespoons of peas.)
NOTE: Soybean sprouts may be grown from black soybeans in exactly the same way. These take longer to mature (6 to 8 days) and have 3-inch sprouts.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This _Bean Sprouts: To grow your own recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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