Mung Beans: (Phaseolus aureus) small seeded green mung beans used for bean sprouts. Protein content is about the same or slightly higher than that of a common bean or half as much as soybean. Bean sprouts are usually produced by placing a layer of dry seeds on a rack in the bottom of a moist chamber, preferably a large earthen jar. Beans should not be directly in water, so best to place on a screen or rack above the water. Cover the vessel to exclude light or place in a dark, warm area. A minimum of 4-6 days is usually required to produce sprouts 2-4" long. Room temperature or slightly above will promote rapid sprouting. In the winter, water should be added twice daily; in the summer preferably three times a day. Rinsing beans or bean sprouts is desirable. Thoroughly wash seed and container to prevent molding. Another method is to wash one-fourth cup of whole, clean seeds; cover with luke warm water; place in a quart canning jar, covering the top with nylon mesh or cheese cloth and place jar on its side to form a thin layer and put in a dark, warm, humid place. Rinse twice a day with luke warm water, keep moist, but not wet. Rinse and drain sprouts until the sprout is 2-4" long and eat them as soon as possible for maximum vitamins. Bean sprouts may be used in Chinese dishes, fresh vegetable salads, or sauteed.

Sauteed Bean Sprouts

2 Cups Bean Sprouts, Drained
1 Small Onion
1 Tbsp. Salad Oil
1/2 Tsp. Salt

Rinse and drain bean sprouts. Heat oil in skillet and fry onion in it for 2 minutes. Add salt and bean sprouts. Cook over medium heat for 3 minutes, stirring constantly. Serve immediately. 4 Servings. 3 1/2 oz. Bean Sprouts equals 28 calories.