Mung Bean: Whole Green for Sprouting (Phaseolus aureus; Sabut moong) Cert. Organic 4 oz: C

This is Starwest's nitrogen-flushed double wall silverfoil pack. Mung bean sprouts are the distinctive plump silver sprouts with two yellowish 'horns' at one end and a scraggly tail. In most instances, when a recipe calls for bean sprouts, they are talking about mung bean sprouts, from these, whole green mung beans. For both nutrition and safety, sprouts need to be fresh. They will not keep long - about 4 days in the refrigerator, maximum. Fresh bean sprouts are extremely nutritious. Both the texture and taste of mung bean sprouts - crunchy with a delicate hint of sweetness - enhances a number of popular Chinese dishes, from Egg Rolls to stir-fries and salads. In The Oxford Companion to Food, Alan Davidson notes that stir-frying bean sprouts releases a protein that isn't available when they are eaten raw. However, to maintain their crisp texture, they shouldn't be stir-fried for longer than about thirty seconds. Marinated Mung Bean Sprouts: http://www.recipesource.com/fgv/beans-grains/mung-bean-sprouts1.html: Yield: 10 servings 2 lb Mung bean sprouts 1 ts Crushed garlic 2 c Boiling salted water 2 tb Toasted sesame seeds 2 lg Green onions, tops only 2 tb Sesame seed oil 1 ts Salt Pinch or cut the root end from mung bean sprouts; wash sprouts well. Drop sprouts into boiling water, cover, turn off heat and let sit for 2 or 3 minutes (sprouts should remain crunchy). Drain, but do not rinse. In a medium-size bowl, combine sprouts with green onion tops, salt, garlic, sesame seeds, sesame oil; mix well to blend. Makes 10 side-dish servings. Chinese Egg Roll Recipe: http://chinesefood.about.com/library/blrecipe305.htm: Egg rolls make a great snack, appetizer, or addition to a meal. (This recipe makes the thicker egg roll that is popular in western Chinese restaurants. Cantonese Spring Rolls and Mini Spring Rolls are a lighter, more authentic Chinese roll.) Ingredients 1 package egg roll wrappers (4½ inch by 5½ inch) Filling 1 pound fresh pork (or barbecued pork) 1 medium onion (sliced) 2 stalks celery, cut diagonally ½ pound fresh mushrooms, sliced 6 water chestnuts (fresh if possible), sliced ½ pound suey choy, sliced thinly, 1 inch lengthwise 2 green onions, diced 1 pound fresh bean sprouts Pork Seasonings 1 teaspoon soy sauce 1 teaspoon oyster sauce salt and pepper to taste a bit (less than 1 teaspoon) cornstarch Gravy Mixture 4 tablespoons water 1 tablespoon cornstarch ½ teaspoon soy sauce 2 teaspoons oyster sauce salt, pepper, accent (if desired) to taste 2 tablespoons cornstarch mixed with 2 teaspoons cold water* Oil for stir-frying 2 to 4 cups oil for deep-frying Directions Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes. While the pork is marinating, prepare the vegetables, and the gravy mixture. Heat wok and