Soybean sprouts

For a crisp texture, stir-fry them over high heat for about 3–5 minutes, keeping them moving and adding any sauce near the end. To blanch them, simmer for 3–4 minutes, then drain well.

Keep them refrigerated in a clean, covered container and use them promptly, ideally within a couple of days. Discard any that smell sour or feel slimy; rinse the sprouts under cold running water just before cooking.

They are used in Korean kongnamul muchim, a seasoned sprout side dish, and kongnamul guk, a light soup. Add them to stir-fries, noodle dishes or fried rice near the end so they retain some crunch.

Soybean sprouts usually have larger, yellow bean heads and thicker stems; mung bean sprouts are slimmer, with small greenish heads. Both work in stir-fries, but soybean sprouts have a stronger, beanier flavour and benefit from thorough cooking.

Yes. Mung bean sprouts are a good substitute in stir-fries, soups and noodle dishes; add them towards the end because their slimmer stems cook quickly. The flavour will be milder and the texture less substantial.

Choose sprouts that look crisp and moist, with pale stems and firm yellow bean heads. Avoid packs with brown, mushy or slimy sprouts, or a sour smell.