The mung bean (Vigna radiata), alternatively known as the moong bean, monggo, green gram, or mung Sanskrit मुद्ग / mŪgd, is a plant species in the legume family. The mung bean is mainly cultivated in India, Pakistan, Bangladesh, Nepal, China, Korea, South Asia and Southeast Asia. It is used as an ingredient in both savory and sweet dishes.
Mung beans are germinated by leaving them in water for four hours of daytime light and spending the rest of the day in the dark. Mung bean sprouts can be grown under artificial light for four hours over the period of a week. They are usually simply called “bean sprouts”. However, when bean sprouts are called for in recipes, it generally refers to mung bean or soybean sprouts.
Chinese-style preparation of homegrown mung bean sprouts
Mung bean sprouts are stir-fried as a Chinese vegetable accompaniment to a meal, usually with garlic, ginger, spring onions, or pieces of salted dried fish to add flavour. Uncooked bean sprouts are used in filling for Vietnamese spring rolls, as well as a garnish for phở. They are a major ingredient in a variety of Malaysian and Peranakan cuisine, including char kway teow, hokkien mee, mee rebus, and pasembor.