How to use Bean Sprouts
Top Asian soups or salads with a scattering of washed beansprouts, or add to stir-fries for the last minute of cooking.
Idea: Quick pickle
Dissolve equal parts rice vinegar and sugar in a pan over a low heat with a splash of water. Finely slice beansprouts, carrots, and deseeded cucumbers, put in a bowl, then pour over the vinegar mix. Leave to cool, then store in jars in the fridge for up to three days.