These are sprouted mung beans, harvested when the shoots are about 1 to 2 inches long and still white

They are crunchy and delicately flavored, and may be used raw or very lightly cooked in a wide range of dishes including chow mein

Mung beans may be sprouted by first soaking overnight in cold water, then draining and keeping moist in a part-covered jam jar for 2 to 3 days

The beans must be rinsed with water every day and kept in a warm place so that they germinate

The jar may be covered with a piece of white cotton, kept in place with an elastic band.