- Artichoke
- Asparagus
- Aubergine
- Avocado
- Beansprouts
- Beetroot
- Broad beans
- Broccoli
- Brussels sprouts
- Butternut squash
- Cabbage
- Carrots
- Cauliflower
- Cavolo Nero
- Celeriac
- Celery
- Chard
- Chicory
- Chillies
- Climbing Beans
- Courgettes
- Cucumber
- Fennel
- Garlic
- Ginger
- Green beans
- Horseradish
- Jerusalem Artichoke
- Kale
- Kohlrabi
- Leeks
- Lettuce
- Mushrooms
- Okra
- Onions
- Pak Choi
- Parsnips
- Peas
- Peppers
- Plantain
- Potatoes
- Radicchio
- Radishes
- Rhubarb
- Rocket
- Spinach
- Spring Onions
- Sugar Snap Peas
- Swede
- Sweet potatoes
- Sweetcorn
- Tomatoes
- Turnips
- Wasabi
- Watercress
- Yam
How to cook Beansprouts
Beansprouts don’t need much cooking. Drop them into hot soups or broths when they’ve finished cooking, or add to stir-fries at the last minute. They’re also good as an omelette filling with sliced spring onions, soy, and chicken or tofu.
READ: Wonderful one-bowl dishes inspired by China
WHAT ARE BEANSPROUTS?
Beansprouts are most commonly the young shoots of either mung beans or soy beans. Their crisp, crunchy texture works really well in stir-fries or salads.
HOW TO STORE BEANSPROUTS
Beansprouts should be kept in the fridge and used as soon as possible.
What are the health benefits?
Two handfuls of beansprouts count as one of your 5-a-day (one portion of veg or fruit is 80g raw weight). They're also a good source of folate and manganese.
