The most-consumed sprout in the world, and a non-negotiable of Asian cooking. Native to India where it has been cultivated for about 4,500 years, the mung bean (sometimes spelled moong) spread across all of Asia, where its long crunchy sprouts have become indispensable: 豆芽 (dòuyá) in Chinese, moyashi in Japanese, 숙주 (sukju) in Korean, giá đỗ in Vietnamese.

It is the long white sprout 5-7 cm found in pad thai, pho, fresh spring rolls, chop suey, wok stir-fries and Korean bibimbap — a surprisingly mild flavour, juicy, almost watery, with a green-almond note and an unmatched crunch that brings freshness and texture to any hot dish. A cousin of the adzuki bean, but with a distinct size, colour (olive-green skin and creamy yellow flesh) and germination cycle. Also excellent raw in a simple salad with soy sauce, sesame oil and fresh cilantro.

Cooking tip: if using it hot, add it at the VERY end of cooking — 30 seconds in the wok is enough, otherwise it loses its signature crunch and goes soft.

• Soaking: 8-12 hours in warm water before sowing.
• Germination time: 1-2 days after soaking.
• Sprout harvest: 4-7 days after soaking begins (up to 5-7 cm long).
• Yield: about ½ cup of beans produces about 3 cups of sprouts.
• Best uses: pad thai, pho, spring rolls, Asian stir-fries, fresh salads.