THE CHINESE BEANS - Growing Chinese Vegetables in Your Own Backyard - page 74

gently so the beans spread out; if you're using a jar, lay it on its side. Put the container
someplace where you won't forget it but it won't be in the way.
There are only two things to do from here on: Rinse the seeds with fresh water and
keep them out of the light. Good sprouts are clean, white, and very crisp. Rinsing and
draining keeps the seeds moist but not wet and keeps them fresh. Rinse twice a day in
cold weather, three or four times a day in hot or very humid weather. Slip the container
under the faucet, fill and drain it a couple of times, and put it aside again.
Blocking out the light keeps the sprouts from turning green. Sun or bright light will
make them turn green and develop too strong a flavor; white shoots have a more delic-
ate, sweet taste. If you use a clear glass jar, cover it with a couple of dish towels. You
can put the jar on a shelf in a closet if you can remember to rinse it. A colander covered
with a towel is naturally opaque and can be left on the counter.
Sprouts will gradually fill up the container. After a few crops, you'll be able to es-
timate more exactly how much you want to eat and what quantity a given container
will hold.
Sprouts take three to six days depending on the variety and the temperature of the
room. Once they reach the desired size, take them out of the jar and place in a large
bowl. Cover with cold water, running your finger through the sprouts to separate them.
Remove any bits of hull that float to the surface or any beans that didn't sprout. (There
are always a few.) The sprouts are now ready to eat.
To keep the sprouts until dinner or tomorrow's lunch, drain and put in a plastic bag
in the refrigerator. For longer storage, put back in the jar and store in the refrigerator.
They'll keep for about a week if you rinse them daily.
CULINARY USES
Although any kind of bean sprout can be used in any recipe that calls for sprouts, the
taste differs according to the bean used; the only way to determine your preferences is
to sprout them all and taste them. There are flavor differences even among varieties of
the same beans. Bean sprouts can be eaten raw or cooked, added to your own favorite
family recipe, or used in authentic Chinese dishes, such as chow mein.
Salad. For a quick confetti salad, lightly toss bean sprouts with finely chopped car-
rots and red and green peppers, and dress with rice vinegar and sesame oil. Garnish
with a sprinkling of raw or toasted sesame seeds.
Stir-fry. When using bean sprouts in a stir-fry, always add them at the last minute.
To make stir-fried beef, toss the beef in a marinade of sherry, soy sauce, a little sugar,
and some cornstarch. Then drain and stir-fry for 2 to 3 minutes. Add the vegetables