Bean sprouts become popular

Press, 15 July 1983, Page 2

Bean sprouts become popular

The increasingly popular bean sprouts were plentiful at the Christchurch produce markets this week.

Bean sprouts have become more and more popular in Western diets in recent years, but were being eaten in China more than 4000 years ago.

There are two main varieties, alfalfa and mung, and they contain high levels of protein, vitamins, and minerals.

Over the last week bean sprouts have sold well at the markets for between $2.50 and $3 a kilogram. Although they can be bought at retail outlets in small bags the raw beans can also be obtained from health food stores and can easily be sprouted at home using a wide-mouthed jar with cheesecloth over the top. Stored properly in the refrigerator, they will stay crisp for a week or more, and can be eaten raw, steamed, roasted, or fried. The rain last week-end affected root crop supplies, particularly carrots and parsnips. There have not been as many about this week and their prices firmed with parsnips selling to $ll a bag and carrots to $8 a bag. However, most vegetables were plentiful. Brussels sprouts from Oamaru sold for $3 to $8 a bag, drumhead cabbages firmed to sell at $7.50 a bag, savoy cabbages were $4 to $5 a bag, and red cabbages were $4 to $4.50. Cauliflowers were in full supply at $2.50 to $6 a bag and the best of the Oamaru lettuces were to $9.20 a case.

The quality of leeks varied and they sold at $4 to $10.70 a bag. Witloof were plentiful at $2 to $3.10 a kilogram, yams at $1.30 to $2.20 a kilogram, and onions at $1.50 to $5 a bag.

Because the Auckland tomatoes were delayed by rail problems prices firmed to $3.50 to $4 a kilogram. Capsicum sold at $27 a bushel, and egg plant at $25 a bushel. At the end of the local

season pumpkins sold at prices between $8 and $lO a bag and butternuts were $2O a bag. A fresh shipment of Australian navel oranges arrived on Wednesday and there was a good supply of all varieties. Bananas were also in plentiful supply and tamarillos eased in price to between $l2 and $l5 a case. Both clementines and satsuma mandarins sold at $l5 to $22 a bushel and kiwifruit

were plentiful at $5 to $6 a tra _y-

Good quality and wellcoloured goldfruit were available at $8 to $lO a bushel and avacados, which were also plentiful, sold at $25 to $33 a tray. Today’s recipe STIR-FRIED BEAN SPROUTS 3 to 4 cups fresh bean sprouts 1 tablespoon salad oil 1 to 2 teaspoons finely

chopped ginger (optional) 1 to 2 cloves of garlic, crushed 1 tablespoon water 1 teaspoon sugar % teaspoon salt About 2 tablespoons chopped parsley or sliced green onions, including part of the tops. Method: Rinse bean sprouts and let them drain while you prepare and measure all the other ingredients. Set them within reach of your hot plate. Heat a large frying pan or wok over a high heat, then put in the oil. As soon as the oil is hot enough to ripple when the pan is tipped, add ginger and garlic. Quickly stir and turn with a wide spatula until browning starts (about 30 seconds). Put in sprouts, water, sugar and salt. Keep turning with the spatula until heated through (about two minutes). Alternatively, after adding the sprouts, you can cover and cook, uncovering often to turn the vegetables, until tender (about one to two minutes). Turn out on a warm serving dish and garnish with the parsley or onions. Makes four to five servings.