Soybean sprouts and mung bean sprouts are two of the most commonly used sprouts in Asian cuisine. They are both nutritious, low in calories, and easy to prepare. However, they have some differences in ...

Many avoid eating alfalfa or bean sprouts, as well as packaged salad greens and cantaloupe. Precut and prewashed produce can be especially risky, they said. An E. coli outbreak that has sickened ...

Somewhere between the green bean casserole and the remains of the cheese board, Brussels sprouts used to occupy their literal ...

Bean sprouts are harvested all year and have long been a favorite addition to a healthy diet. All they need is water to grow, so during a food shortage, harsh temperatures, or even after disasters ...

This dish takes only about half an hour to cook, and most of that time is spent preparing the shallots and garlic oil – the beef and bean sprouts take less than five minutes to poach.

The large, sizzling hot, turmeric-scented crepe filled with pork, shrimp and bean sprouts is a hands-on dish: with chopsticks, you tear off a section of the filled crepe, wrap it in a lettuce leaf ...

Buy crisp, pale sprouts that look firm and fresh. Avoid any that look limp, brown or slimy. Beansprouts are also available canned. Rinse them well before use. Beansprouts have a high water content ...