Harvest Monday, February 2, 2015 – Growing Mung Bean Sprouts (Reblogged)

I am back!!!!! Miss you all and missed a lot of posts. Will try to catch up.

Had planned to resume blogging in January, but nothing was going as planned.

Started the year feeling very tired and unmotivated. Was blaming the conditions on overdoing things during the holiday season and decided to just chill out for a few days. Did not help. Was having digestive problem as well and no appetite. After giving this some thoughts, concluded it had to do with my diet so decided to start eliminating one food at a time from my diet to see if that was the case. First to be eliminated was dairy, within a few hours my bloating problem disappeared and I felt hungry. Cooked and ate a full meal and I felt alive again, after a few days, like magic, my skin started to clear up and my finger joints were no longer swollen. Problem solved? I am hoping.

Does this mean I have become lactose intolerant? Will I have to give up all dairy products? That would make me sad. I can do without milk and cream but I love cheese and ice cream and am a chocoholic. Perhaps I can eat some dairy products. Will be experimenting to see what is agreeable and what is not.

♥ ♥ ♥

The past few days I was feeling like my old energetic self again so decided to start my winter kitchen garden (am late, but better late than never). Grew some mung beans sprouts (scroll down for instructions).

Mung Bean Sprouts

Mung Bean Sprouts

Made a soup with some of the sprouts yesterday. The remainder will go into a noodle stir fry dish sometime this week.

tofu vegetable soup

Tofu Vegetable Soup

Wanted a quick and simple soup so I add some broth to a pot, toss in broccoli florets (from store) and sliced carrots (in storage from last fall harvest), bring to a boil, simmer until vegetables are just under desired doneness, add cubed tofu (I used soft but any kind will work), bring to a boil, stir in bean sprouts and a few drops of sesame oil, adjust seasoning and enjoy. Sorry, there is no recipe.This is one of those do as you please with what is in the fridge soup.

♥ ♥ ♥

Reblogging the following that was published on January 16, 1012.

Growing Mung Bean Sprouts

Mung bean sprouts are easy to grow and fun to eat. A versatile vegetable that requires no preparation and only brief cooking. Brief cooking retains the crunchiness and brings out the sweetness. Mung bean sprouts can be eaten at any stage. Use it in soup, stir fry, as a side alone or combined with other ingredients.

The benefit of growing your own bean sprouts is that you can grow as much or as little as you like. Because of the ease of growing and because it can be eaten at any stage you have the ability to control the timing so it is available at its peak, nice and fresh, at the stage you like, when you need it. Bean sprouts will keep in the refrigerator for a few days just make sure the sprouts are dry to the touch before placing in plastic bag.

There are many sprouts growing equipments on the market but I like to use what I have on hand in the kitchen and the simpler the better. I purchase my mung beans (organic) from the health food store. If you are purchasing elsewhere, check to make sure the beans are not treated.

What you will need:
a clean colander, preferable a flat bottom one
cheese cloth or paper towel
mung beans, picked over carefully to get rid of any debris and broken seeds

Method:

Left, dry mung beans; right, mung beans after soaking for 8 hours.

1. Rinse beans well in several changes of water. Place rinsed beans in a container, cover with at least 2 inches of warm water, soak for at least 8 hours or overnight.
2. Line colander with a layer of cheese cloth (prefer) or paper towel, this is to prevent beans from falling into the holes and clogging them.
3. Drain mung beans and spread in lined colander, cover beans with a layer of cheese cloth or paper towel. Spray with cool water, drain well. Place colander in a warm spot. Do not place in a closed cabinet where there is no air circulation. I keep mine on the kitchen counter.
4. Rinse beans with cool water 2 – 3 times daily, drain well after each rinse. Return colander to warm spot. Do not allow cheese cloth or paper towel to dry out between rinses.

This is what the sprouts look like after 24 hours. The roots are about ¼ inch long.

This is what the sprouts look like 0n the 2nd day (48 hours). The roots are about ¾–1 inch long.

This is what the sprouts look like on the third day (72 hours). The roots are about 1½ inches long you can also see the stems.

This is what the sprouts look like on the 4th day. The roots are about 2 inches long.

The sprouted beans have a tint of green because each time I uncover to take photo they are exposed to light. Keep under cover at all time for white sprouts.

This is what the sprouts look like on the 5th day. The stems are now about 2 inches long. The roots did not grow much.

The sprouts on the left with the green tint are the ones on top of the pack and were exposed to light, the ones on the right are the ones at the bottom and were not exposed to light.
My sprouts are not as fat as the ones in the food markets. To get fat sprouts put a weight on top of the beans at the start.
I started out with 4 ounces (about ½ cup) of dry mung beans and harvest about 1½ pounds of sprouts at this stage. I sometimes let the sprouts grow another day or two.

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Copyright © by Norma Chang. All Rights Reserved. Do not use/repost any photos and/or articles without permission.

Visit Daphne’s Dandelions http://daphnesdandelions.blogspot.com/ for more Harvest Mondays

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About Norma Chang

I am the author/publisher of 2 user-friendly Chinese cookbooks: "My Students' Favorite Chinese Recipes (updated edition)" and "Wokking Your Way to Low Fat Cooking" A gardener who enjoys cooking and eating and loves to think outside the box A garden volunteer at Locust Grove Heritage Vegetable Garden Conduct hands-on cooking workshops for teenagers Conduct cultural programs for children and family Conduct healthy cooking classes for adults
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52 Responses to Harvest Monday, February 2, 2015 – Growing Mung Bean Sprouts (Reblogged)

  1. Hi Norma! Welcome back! Guess what? I resurrected my seed sprouter last night! Was buried deep in the basement. Will try some sprouting this week. I didn’t know about putting weight on the beans to get fat sprouts. Great info! 🙂

    • Norma Chang says:

      Hello Angie,
      Thanks. Looking forward to reading about your sprouting. My Okinawan sweet potato slips in the pot are growing very well indoor, I am so looking forward to planting them in the garden.

  2. Ann Drohosky says:

    Norma, Enjoyed your blog this morning! Happy to hear that you are feeling better! Stay warm!

    Ann Drohosky

    • Good morning Norma and welcome back. I am sorry you have been feeling under the weather but glad to hear you found the reason why and can get back to the land of the living. I am lactose intolerant as well and you know what there are some amazing alternatives to ice cream. Have you ever just frozen a peeled banana and then whizzed in the food processor with a little cocoa powder? Really delicious… Amazing how fast you mung beans took off. really in 48 hours they grew that much is amazing. We eat a lot of mung beans here at home and love reading some of your recipe suggestions. Take Care of yourself!

      • Norma Chang says:

        Hello Bam,
        I do freeze peeled ripe banana but never whizzed it with cocoa powder, sounds delicious, will certainly give it a go. You are fortunately to be living in HK where super fresh bean sprouts are always readily available, not where I live, that’s why I have to grow my own.

    • Norma Chang says:

      Hello Ann,
      Thanks great to feel like my old self again, looking forward to spring and outdoor planting.

  3. Welcome back! I always enjoy reading your posts. I hope you are feeling better now too. About two years ago I discovered dairy was causing me a lot of problems. I now eat dairy products occasionally, but much smaller doses than I did before. I also take lactase whenever I eat dairy, but I’m not sure if it helps me or not.

  4. Angie@Angie's Recipes says:

    You have been missed! Welcome back, Norma. I am going to sprout some red beans soon! Thanks for sharing!
    Angie

  5. It is surprising how fast lactose intolerance can hit. Karen & I both got it the same year but we have different symptoms. Karen is taking a lot of Lactase enzyme & drinking soy milk, while I’m sticking with Lactaid and hard cheeses. We haven’t had ice cream in ages.

  6. Margaret says:

    It was so nice to see you popping up on my feed today – so glad you are feeling better! I love throw together soups, especially those that use up freezer stores from the garden. Haven’t made one in a while – thanks for the reminder!

  7. Phyllis Smith says:

    Welcome back Norma! Interesting blog! Happy you are better! Phyll

  8. So sorry that you have been under the weather, but happy that you figured out the cause so quickly. You have the soulf of a scientist! I understand no-recipe “refrigerator soup.” That’s how I make soup, stew, and stir-fry. Nice post on how to grow bean sprouts. Makes me want to try doing that again. I haven’t sprouted seeds for ages. I used to make alfalfa sprouts a lot in the winter, but fresh locally grown vegetables are more readily available in stores now that we live in California. Again, welcome back to the Blogosphere!

  9. Eva Taylor says:

    I missed you; thought of you several times. Your soup is perfect for today since we are both getting dumped on with snow. I love that you grow your own sprouts, I’m always suspicious about purchasing them from the grocery since they are often laced with the most disgusting bacteria. I’m going to get mung beans and give this a try, thank you!

    • Norma Chang says:

      Hello Eva,
      Thanks, I missed the blogosphere and am glad to be back. For sprouting, get the mung beans from the health food store, the ones from the food market may be treated and will not sprout.

  10. So glad you are back and feeling better, Norma! That’s great that you found a solution and with some ingredient swaps, you’ll be able to enjoy your favorite treats – ice cream made from coconut milk is tasty! Your mung beans look great and the soup is even better!

    • Norma Chang says:

      Hello Sandra,
      I am hoping I found the solution to my health problem only time will tell. Did not know there is ice cream made from coconut milk, will check next time I am at the food store.

  11. daphnegould says:

    I’m glad your food problem was so easy to solve. If it is lactose intolerance you ought to be able to eat hard cheeses without a problem. They have very little lactose. And the lactaid pills are really useful when you just can’t avoid things. But it could be a milk (usually the casein) sensitivity. Then you have to avoid it all. As Foodie Affair said, coconut milk makes a great milk substitute. I use it a lot.

  12. Saskia (1=2) says:

    Happy New Year Norma, and welcome back. Glad you found the cause of your discomfort, and you’re already feeling better. I’ll second Bam’s Kitchen’s frozen banana comment – my kids love this ‘ice cream’. You can add frozen coconut milk to it too. It’s a thing of beauty!
    Your mung beans look fab. I’ve never grown my own and can imagine how much nicer they’d taste when super fresh. You are the soup queen – this one looks beautiful!

    • Norma Chang says:

      Hello Saskia,
      Thanks, so glad to be back. Will be trying Bam’s frozen coconut treat with the addition of frozen coconut milk, thanks for the idea. Your kids will enjoy growing mung bean sprouts and yes they are so much tastier.

  13. Michelle says:

    I would be growing sprouts all through the winter if I weren’t able to have a winter garden. I don’t have much success with them though because I always forget about them in favor of what’s growing outside, the same goes for house plants, I have a black thumb for house plants.

    I have found that I can’t drink pasteurized homogenized milk, it causes too many side effects, but I can drink raw milk (there are two local producers). Cultured dairy products don’t cause me any problems though.

    • Norma Chang says:

      Hello Michelle,
      Did you look into why pasteurized homogenized milk is a problem for you but not raw milk? I am told that yogurt with live culture should be OK but I will wait until my skin problem clears up before I begin reintroducing any dairy products.

  14. So glad you are back, Norma! You were definitely missed. Am also glad that you are feeling better. I do hope you can still eat cheese. I’m sure I’d be better off if I didn’t eat it, but I’d have a hard time facing NOT being able to eat it! Your soup looks so fresh and healthy…and warming, too.

    • Norma Chang says:

      Hello Betsy,
      Thanks, I am so glad to be back. Am told hard cheese could be OK, will try after my skin problem clears up. Yes, the soup is warming, healthy and easy to digest, just the kind of food I need at the moment.

  15. Barbie says:

    Bean sprouts are one thing that the whole family loves, but I always screw up. Somehow I managed to forget them every time. I end up with a mess of gross slimey things or dried out ugly things. LOL You’d think if we like them that wouldn’t happen but it does. LOL.

  16. hotlyspiced says:

    Welcome back Norma. I do hope you don’t have to give up all dairy although I know a naturopath who says that if we want optimum health and don’t want any chronic ailments/illnesses, we shouldn’t have any dairy in our diets. My husband has just been told he needs to cut all dairy out of his diet including butter. I’m really struggling with it but he has lost quite a bit of weight – I think cheese platters and lathering butter on bread were his big weaknesses – along with chocolate and ice cream! xx

    • Norma Chang says:

      Hello Charlie,
      I am so glad to be back. Got into health problem because I over did cheeses (especially brie and blue), chocolate and ice cream during the holidays and the period leading up to the holidays. I hope I will not have to give up all dairy, only time will tell. Sorry to hear that your husband will have to cut all dairy, may be can do some in moderation.

  17. REA says:

    Great tips! I still have a unopened bag of mung beans in my pantry that I was suppose to sprout months ago and a sprouting kit on my kitchen counter collecting dust. Seeing your post is giving motivation to dust it off and get cracking since we can’t plant anything outside yet due to the winter weather. Sorry to hear on your digestion issues – tip taking probiotics is the best to get that digestive tract intact. It comes either in supplements or liquid- look for non-dairy and multi bacterial strains (billions+) store in fridge. If you do not want to take capsules – liquid coconut kefir is great – I used that all the time add it in smoothies and juice. http://LivingItUpAlternatively.blogspot.com

    • Norma Chang says:

      Hello REA,
      Thanks for stopping by and taking the time to leave a comment. So much snow on the ground will be a long while before I can set foot in my garden. Thanks for the probiotics tip, I will look into it.

  18. shenANNAgans says:

    Good Hello Norma! Welcome back, good to catch up with you again. I hear you on feeling poorly post holidays, put it down to a holiday hangover, tis good to hear you found the reason tho, least you have a plan to get back to normal.
    Mung beans have never really been a thing I eat, I should, they look amazing, will have to see if I can find them at my farmers markets on the weekend to try some of your recipes. Look after you! Cheers, Anna 🙂

  19. Juliana says:

    Welcome back Norma…I miss your posts…and was looking forward to your return…I tried once sprouting mung beans after I saw your first post, but somehow did not grow and before I know started to smell…end of story…discarded them all…now that I see your post, I am tempted to try again…
    Enjoy your week 🙂

    • Norma Chang says:

      Hello Juliana,
      Do give sprouting bean sprouts another try. If you got your mung beans from the grocery store there is a good chance they were treated and will not sprout.

  20. I’m so glad to hear you’re on the way to sorting out your health problem. It’s nice to know you’re back with us again! I’ve said I was going to sprout some mung beans but I’ve never done it. I am eager after looking at your photos.

  21. I have never grown mung bean sprouts before, but maybe I will try it out!

  22. Karen says:

    Happy to hear that you are feeling better…have missed your posts.

  23. I am so happy you’re back Ms. Norma. And I hope you can still eat mild and cream products. But sometimes our bodies betray us. I know all to well when that happens. And just look at those sprouts.

    • Norma Chang says:

      Hello Kay,
      I am very happy to be back, I started drinking coffee (1 cup limit) with a little milk few days ago and am not having any ill effect so hopefully I can increase my coffee to 2 cups sometime.

  24. Amira says:

    Welcome back Norma, I’ve heard a lot about the benefits of dairy free diets, I haven’t tried it personally because I like cheese too. Take care of yourself, may be you should try goat cheese. Loved your sprouts and the soup looks delish.

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