Tonight is census night. Unrelated article, census + beans = Census Beans
Mung bean sprouts are germinated by leaving them watered with four hours of daytime light and spending the rest of the day in the dark. Mung bean sprouts can be grown under artificial light for four hours over the period of a week. They are usually simply called bean sprouts.
Mung bean sprouts are stir-fried as a Chinese vegetable accompaniment to a meal, usually with ingredients such as garlic, ginger, spring onions, or pieces of salted dried fish to add flavor. Uncooked bean sprouts are used in filling for Vietnamese spring rolls, as well as a garnish for phở.
Mung bean sprouts are the major bean sprouts in most Asian countries. In China and Korea, soybean sprouts are more widely used in a variety of dishes.
The mung bean is the seed of Vigna radiata. They are small, ovoid in shape, and green in color.
Mung beans are commonly used in Chinese cuisine, as well as in Burma and in Thailand, Japan , Korea, Philippines, Bangladesh, Pakistan, India, and Southeast Asia.
Mung beans are light yellow in color when their skins are removed.They can be made into mung bean paste by dehulling, cooking, and pulverizing the beans to a dry paste. In Hong Kong, dehulled mung beans and mung bean paste are made into ice cream or frozen ice pops. Mung bean paste is used as a common filling for Chinese mooncakes in East China and Taiwan. Also in China, the boiled and shelled beans are used as filling in glutinous rice dumplings eaten during the dragon boat festival (端午节).