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Bean sprouts have often been used in thecuisine of many Asian countries,like these popular Vietnamese-Style Spring Rolls. The Omnivore's Cookbook also recommends a bean sproutstir-fry, but these crunchy treats can be found in manytrendy salads, easy wraps, and healthy sandwiches. They add texture and crunch to foods and a mild, vegetal element (via The Spruce Eats). Sprouts absorb the flavors of the food they are cooked with, adding a juicy, crisp contrast without overwhelming the dish.
Bean sprouts are found in the produce section of your local grocery store, or health food store. Fine Cooking says that when selecting bean sprouts, look for shoots with white roots and yellow or light green leaves; the sprout's leaves should appear crispy and fresh.
Don't purchase bean sprouts too far in advance of cooking. Dark roots, musty odor, slime, and wilting are signs of aged shoots. Do not purchase, cook, or consume these bean sprouts, as these clues indicate possible spoilage and may cause foodborne illness. The USDA says to cook sprouts before consumption and to consume them within ten days of harvest. Keep scrolling to learn the best storage hacks to keep bean sprouts fresh.
Store bean sprouts in the fridge
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Fine Cooking recommends rinsing bean sprouts in cold water, draining, and placing them dry into a resealable plastic bag lined with a paper towel. Put the bag of shoots in the fridge's crisper drawer for storing. The USDA recommends keeping sprouts at a 32-degree Fahrenheit temperature. This method of sprout storage keeps them fresh for a few days.
Submerge the shoots in a container of ice water and place it in the fridge if you need to keep them fresh longer. Replace the ice water daily to ensure freshness. Fine Cooking says this storage method keeps the bean sprouts edible for up to five days. What To Cook Today agrees with the sprout soaking method but also recommends covering the container with a lid during soaking. Want to store sprouts without water? Keep bean sprouts in a plastic bag filled with air for three to four days; however, the site warns some of the shoots at the bottom may turn mushy.
The USDA says that sprouts require humidity and warmth to grow, which can be a health risk if not stored properly after harvest. Salmonella, Listeria, and E. coli love these moist conditions and can easily infect the seeds, multiplying when they sprout. The USDA says bean sprouts are highly perishable, so they must be stored properly to prevent foodborne illness. These simple storage tips are crucial for maintaining the integrity and safety of bean sprouts. How will you store your sprouts?
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