"cuisine, ""moyashi"" (, ""bean sprout"") in a strict sense refers to the mung bean sprout. They are a common ingredient in many Japanese dishes such as stir-fries and soups. In Korean cuisine, ""sukjunamul"" () refers to both the mung bean sprouts themselves and the ""namul"" (seasoned vegetable dish) made from mung bean sprouts. Mung bean sprouts are not as common an ingredient as soybean sprouts in Korean cuisine, but they are used in bibimbap, in the fillings of dumplings and in ""sundae"" (Korean sausage). The name ""sukjunamul"" is a compound of Sukju and ""namul"", of which the former derived from"
"crunchy and succulent, thanks to the hard water from the limestone hills. Bean sprouts chicken Bean sprouts chicken (Cantonese transliteration: Ngah Choi Kai; or Malay: ""Taugeh Ayam"") is a dish similar to Hainanese chicken rice, the only difference being the dish comes with a plate of beansprouts. The steamed chicken is served with light soya sauce flavoured with oil. People usually eat rice as an accompaniment; however sometimes people can also choose to accompany the chicken and bean sprout with a bowl of flat white noodles (Cantonese transliteration: Hor Fun) (Simplified Chinese: 河粉) clear chicken soup. This dish can be"
"numbers of stir fried beansprouts variants exist in the archipelago. In Malaysia, there is a similar-named dish called ""taugeh goreng"". However, this Malaysian version is a lot simpler, which only consists of beansprouts stir fried with chopped shallot, garlic and chili in soy sauce. This dish is a simple home cooking, and not sold as a street food in the country. In Indonesia, this kind of simpler fried beansprout (without ""lontong"" rice cake, noodle, ""oncom"" and ""tauco"" sauce) is usually mixed with diced tofu instead, and it is called ""gehu"", which is abbreviation of ""taoge"" and ""tahu"" or ""tumis tahu"
"province of Iran. They are called ""bakalaink"" in the Balochi language, and ""baghalee"" in Persian. In south Algerian cuisine, broad beans are used to make Besarah and Doubara. Doubara is popular in the city of Biskra. In the Sichuan cuisine of China, broad beans are combined with soybeans and chili peppers to produce a spicy fermented bean paste called ""doubanjiang"". Perhaps due to the bean's popularity in Sichuan cuisine, in addition to the regular Chinese terms of ""silkworm bean"" (蚕豆 ""cándòu"") or ""orchid bean"" (兰花豆 ""lánhuādòu""), they are also known as ""Sichuan beans"" (川豆 ""chuāndòu"") in Chinese. Fava beans (Colombia:"
"Bean sprouts chicken Bean sprouts chicken (Cantonese transliteration: Ngah Choi Kai; or Malay: ""Taugeh Ayam"") is a dish similar to Hainanese chicken rice, the only difference being the dish comes with a plate of beansprouts. The steamed chicken is served with light soya sauce flavoured with oil. People usually eat rice as an accompaniment; however sometimes people can also choose to accompany the chicken and bean sprout with a bowl of flat white noodles (Cantonese transliteration: Hor Fun) (Simplified Chinese: 河粉) clear chicken soup. This dish can be found in Ipoh, Malaysia where the bean sprouts is known to be"
"In East Asia, a type of seaweed, ""kombu"", is added to beans as they cook for the same purpose. Salt, sugar, and acidic foods such as tomatoes may harden uncooked beans, resulting in seasoned beans at the expense of slightly longer cooking times. Dry beans may also be bought cooked and canned as refried beans, or whole with water, salt, and sometimes sugar. The three commonly known types of green beans are: string or snap beans, which may be round or have a flat pod; stringless or French beans, which lack a tough, fibrous ""string"" running along the length of"
"taoge"". It is also a popular simple home cooking, and not a street food. Another variant of stir fried beansprouts uses ""ikan asin"" (salted fish) or ""teri Medan"" (Medan's anchovy) to add savoury and salty flavour. Tauge goreng Tauge goreng (Indonesian for ""fried bean sprouts"") is an Indonesian savoury vegetarian dish made of stir fried ""tauge"" (bean sprouts) with slices of tofu, ""ketupat"" or ""lontong"" rice cake and yellow noodle, served in spicy ""oncom""-based sauce. ""Tauge goreng"" is a specialty of Jakarta and Bogor city, West Java, Indonesia. It usually sold as street food using ""pikulan"" (carrying pole) or ""gerobak"""
"red beans, and the white paste made of ""geopipat"" is called ""geopipat-so"" (). Red bean paste is graded according to its consistency, sweetness, and color. In Chinese cuisine, the most common types are: In Japanese cuisine and confectionary, the most common types are: In Korean cuisine and confectionery, the most common types are: Red bean paste is used in many Chinese dishes, such as: Red bean paste is used in many Japanese sweets. Red bean paste is used in various Korean snack foods and desserts, including: Red bean paste Red bean paste () or red bean jam, also called adzuki"
"by stir-frying soybean sprouts with sesame oil and simmering it, is a common dish for ""jesa"" (ancestral rite). Another common side dish is ""kongnamul-muchim"", made by seasoning boiled soybean sprouts. Soybean sprouts are also used in bibimbap and varieties of ""jjim"" dishes, such as ""agwi-jjim"" (braised angler). Sometimes, ""kongnamul-bap"" (rice cooked with soybean sprouts) eaten with herbed soy sauce constitutes a rustic meal. Clear soup made with soybean sprouts is called ""kongnamul-guk"", which can also be served cold in summer. ""Kongnamul-gukbap"" or ""kongnamul-haejangguk"" (soybean sprout hangover soup) is usually served in a ""ttukbaegi"" (earthenware pot) with the rice in the"
"for cooking uses. As a West Indian dish, they are often stir-fried with potatoes and shrimp. In Odisha, India, they are used to make a variety of dishes, especially a sour dish - ଝୁଡ଼ୁଙ୍ଗ ବେସର [""judunga besara""] cooking along with mustard sauce and lime. They are also used in stir-fries in Chinese cuisine and Kerala cuisine. In the Philippines, they are widely eaten stir-fried with soy sauce, garlic, and hot pepper and in an all-vegetable dish called ""utan"", or are stewed in ""bagoong""-based dishes such as ""pinakbet"" and ""dinengdeng"". Other Filipino dishes that have yardlong beans as ingredients are ""sinigang"""
"Bean pie A bean pie is a sweet custard pie whose filling consists of mashed beans, usually navy bean, sugar, eggs, milk, butter, and spices. Common spices and flavorings include vanilla, cinnamon and nutmeg. Variations can include cloves and ginger. Bean pies are commonly associated with African American Muslim cuisine, except those containing vanilla extract or imitation vanilla extract because they contain alcohol. The pies are also associated with the Nation of Islam movement and Elijah Muhammad, who encouraged their consumption instead of richer foods associated with soul food. Members of the community commonly sell bean pies as part of"
"Mung bean The mung bean (""Vigna radiata""), alternatively known as the green gram, maash, or moong Sanskrit मुद्ग / mudga, is a plant species in the legume family. The mung bean is mainly cultivated in India, Pakistan, Bangladesh, Nepal, Sri Lanka, China, Taiwan, Korea, South Asia and Southeast Asia. It is used as an ingredient in both savory and sweet dishes. The mung bean is an annual vine with yellow flowers and fuzzy brown pods. The English word ""mung"" correctly pronounced as 'Moong' originated (and used as is) from Hindi word मूंग moong which is derived from the Sanskrit word"
"Black turtle bean The black turtle bean is a small, shiny variety of the common bean (""Phaseolus vulgaris""), especially popular in Latin American cuisine, though it can also be found in Cajun and Creole cuisines of south Louisiana. Like most common beans, they are native to the Americas, but have been introduced around the world. They are also used in East Indian cooking, Punjabi cuisine and are referred to as black beans and in Maharshtrian cuisine known as """"Kala Ghevada"""". They are used interchangeably with ""vigna mungo"" in countries such as the US. They are often simply called black beans"
"dishes such as ""kibbeh"", ""sambusak"", desserts such as baklava, and many others. Throughout Europe and Middle East the pine nuts used are traditionally from ""Pinus pinea"" (stone pine). They are easily distinguished from the Asian pine nuts by their more slender shape and more homogeneous flesh. Because of the lower price, Asian pine nuts are also often used, especially in cheaper preparations. Pine nuts contain thiamine (vitamin B) and protein. Pine nut coffee, known as ""piñón"" (Spanish for pine nut), is a specialty found in the southwest United States, especially New Mexico, and is typically a dark roast coffee having"
"a major role in Shan cuisine. Dried bean ngapi chips are used as condiments for various Shan dishes. Another bean-based condiment popular amongst the Bamar and the central dry region is ""pon ye gyi"" () - a thick salty black paste made from fermented soy beans. It is used in cooking, especially pork, and as a salad, with ground nut oil, chopped onions and red chili. Bagan is an important producer of ""pon ye gyi"". Myanmar has a wide range of fruits, and most are of tropical origin. However, some notable Western fruits such as strawberries are also popular. Durian,"
"widely distributed teparies (""Phaseolus acutifolius""), scarlet runner beans (""Phaseolus coccineus"") and polyanthus beans (""Phaseolus polyanthus"") One especially famous use of beans by pre-Columbian people as far north as the Atlantic seaboard is the ""Three Sisters"" method of companion plant cultivation: Dry beans come from both Old World varieties of broad beans (fava beans) and New World varieties (kidney, black, cranberry, pinto, navy/haricot). Beans are a heliotropic plant, meaning that the leaves tilt throughout the day to face the sun. At night, they go into a folded ""sleep"" position. Currently, the world genebanks hold about 40,000 bean varieties, although only a"
"also popular at takeaways in Australia and New Zealand. In Myanmar, a variety called the ""Beik Kut kyae kaik"" (the Beik Scissor Cut) exists. It is popular in the southern coastal regions around the town of Myeik (""Baik"" is the Burmese pronunciation) and in Yangon, the largest city in the country. It uses more pepper and seafood compared to the ""kway teow"" of Singapore and Malaysia. The rice noodles are slightly thinner and are stir-fried with boiled yellow peas, bean sprouts, squid and prawns, spring onions and dark sweet soy sauce. After being stir-fried, the noodles are cut with scissors"
"Navy bean The navy bean, haricot, pearl haricot bean, boston bean, white pea bean, or pea bean, is a variety of the common bean (""Phaseolus vulgaris"") native to the Americas, where it was domesticated. It is a small, dry white bean which is smaller than many other types of white beans, and has an oval, slightly flattened shape. It features in such dishes as baked beans, and even pies, as well as in various soups such as Senate bean soup. The green bean plants that produce navy beans may be either of the bush type or vining type, depending on"
"while they dried. Navy bean The navy bean, haricot, pearl haricot bean, boston bean, white pea bean, or pea bean, is a variety of the common bean (""Phaseolus vulgaris"") native to the Americas, where it was domesticated. It is a small, dry white bean which is smaller than many other types of white beans, and has an oval, slightly flattened shape. It features in such dishes as baked beans, and even pies, as well as in various soups such as Senate bean soup. The green bean plants that produce navy beans may be either of the bush type or vining"
"Breadfruit Breadfruit (""Artocarpus altilis"") is a species of flowering tree in the mulberry and jackfruit family (Moraceae) originating in the South Pacific and eventually spreading to the rest of Oceania. British and French navigators introduced a few Polynesian seedless varieties to Caribbean islands during the late 18th century, and today it is grown in some 90 countries throughout South and Southeast Asia, the Pacific Ocean, the Caribbean, Central America and Africa. Its name is derived from the texture of the moderately ripe fruit when cooked, similar to freshly baked bread and having a potato-like flavor. According to DNA fingerprinting studies,"
"oil, onion, chilli, and burghul, seasoned with salt and drizzled with lemon juice before eating with pita bread. It is considered a side dish and particularly popular in the north of Lebanon. The closely related ""Amaranthus viridis"", the slender amaranth or green amaranth, is also widely eaten. Amaranthus blitum Amaranthus blitum, commonly called purple amaranth or Guernsey pigweed, is an annual plant species in economically important plant family Amaranthaceae. Native to the Mediterranean region, it is naturalized in other parts of the world, including much of eastern North America. Although weedy, it is eaten in many parts of the world."
"be referred to as ""coconut tofu"" or ""mango tofu"", although such names are also given to hot dishes that use soy tofu and coconut or mango in the recipe. Burmese tofu (""to hpu"" in Burmese) is a legume product made from ""besan"" (""chana dal"") flour; the Shan variety uses yellow split pea flour instead. Both types are yellow in color and generally found only in Myanmar, though the Burman variety is also available in some overseas restaurants serving Burmese cuisine. Burmese tofu may be fried as fritters cut into rectangular or triangular shapes. A variety called ""hsan to hpu"" (or"
"""rajma"" (kidney beans), and ""lobiya"" (black-eyed peas) are very common, especially in the northern regions. ""Channa"" and ""moong"" are also processed into flour (""besan""). Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India, and coconut oil along the western coast, especially in Kerala and parts of southern Tamil Nadu. ""Gingelly"" (sesame) oil is common in the south since it imparts a fragrant, nutty aroma. In recent decades, sunflower, safflower, cottonseed, and soybean oils have become popular across India. Hydrogenated vegetable oil, known as ""Vanaspati ghee"", is"
"Prunus Prunus is a genus of trees and shrubs, which includes the plums, cherries, peaches, nectarines, apricots, and almonds. Native to the northern temperate regions, there are 430 different species classified under ""Prunus"". Many members of the genus are widely cultivated for their fruit and for decorative purposes. ""Prunus"" fruit are defined as drupes, or stone fruits, because the fleshy mesocarp surrounding the endocarp (pit or stone) is edible. Most ""Prunus"" fruit and seeds are commonly used in processing, such as jam production, canning, drying or roasting. Members of the genus can be deciduous or evergreen. A few species have"
"fruit is a legume pod of varying shape containing seeds. Familiar food species include the adzuki bean (""V. angularis""), the black gram (""V. mungo""), the cowpea (""V. unguiculata"", including the variety known as the black-eyed pea), and the mung bean (""V. radiata""). Each of these may be used as a whole bean, a bean paste, or as bean sprouts. The genus is named after Domenico Vigna, a seventeenth-century Italian botanist and director of the Orto botanico di Pisa. Root tubers of ""Vigna"" species have traditionally been used as food for Aborigines of the Northern Territory. The genus ""Vigna"" contains at"
"the dish eromba. Broad beans, or ""Baghalee"" (Persian: باقالی) are primarily cultivated in the central and north parts of Iran. The city of Kashan has the highest production of broad beans with high quality in terms of the taste, cooking periods and color. However, broad beans have a very short season (roughly two weeks). The season is usually in the middle of spring. When people have access to fresh beans in season, they cook them in brine and then add vinegar and ""Heracleum persicum"" depending on taste. They also make an extra amount to dry to be used year-round. The"
"Tandoor bread Tandoor bread ( ""khubz tannoor"") is a type of leavened bread baked in a clay oven called a tandoor, similar to naan. In the Indian subcontinent, tandoor breads are popular especially in the Khyber Pakhtunkhwa, Gujarat, Jammu and Kashmir, Rajasthan and Punjab regions, where naan breads are baked in tandoor clay ovens fired by wood or charcoal. These tandoor-prepared naans are known as ""tandoori naan"". ""Tandoori roti"" is also known as ""taftoon"", and it is commonly consumed in South Asian countries such as Iran, Pakistan, and India as the main wheat-based product. This bread is served in restaurants,"
"Sweet bean sauce Sweet bean sauce, also known as sweet flour sauce or sweet wheat paste (), is a thick, smooth, dark brown or black paste with either a mild, savory or sweet flavor. It is commonly used in Northern Chinese cuisine, Northeastern Chinese cuisine, as well as Korean-Chinese cuisine. Peking duck and ""jajangmyeon"" are two popular dishes that feature the sauce. The Chinese word ""tiánmiànjiàng"" () consists of characters meaning ""sweet"" (), ""flour"" (), and ""sauce"" (). It is also called ""tiánjiàng"" (), which means ""sweet sauce"". The origin of the Korean word ""chunjang"" () is unknown. One theory"
"""ginisáng monggó"" (sautéed mung bean stew), also known as ""monggó guisado"" or ""balatong"", is a savoury stew of whole mung beans with prawns or fish. It is traditionally served on Fridays of Lent, when the majority Roman Catholic Filipinos traditionally abstain from meat. Variants of ""ginisáng monggó"" may also be made with chicken or pork. Mung bean paste is also a common filling of pastries known as ""hopia"" (or ""bakpia"") popular in Indonesia, the Philippines and further afield in Guyana (where it is known as ""black eye cake""). In Indonesia, mung beans are also made into a popular dessert snack"
"rye bread (e.g. Borodinsky bread), as an alternative to caraway. The Zuni people of North America have adapted it into their cuisine, mixing the powdered seeds ground with chile and using it as a condiment with meat, and eating leaves as a salad. Coriander seeds are used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are used with orange peel to add a citrus character. Coriander seed is one of the main traditional ingredients in the South African Boerewors, a spiced mixed-meat sausage. One preliminary study showed coriander essential oil to inhibit Gram-positive and"
"Tofu Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a traditional component in East Asian and Southeast Asian cuisines and has been consumed in China for over 2,000 years. Tofu can be soft, firm, or extra firm. It has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish. Tofu has a low calorie count and relatively large amount of protein. It is high in iron, and can have a"
"beans are cooked until very soft. Other kinds of beans used by Egyptian cooks are ""fūl rūmī"" (""Roman"", i.e. ""European broad beans""), large kidney-shaped fava beans, and ""fūl baladī"" (""country beans"", which are of middling size). ""Fūl nābit"" (or ""nābid"") are fava bean sprouts, ""fūl akhḍar"" (""green fūl"") are fresh fava beans, and ""fūl madshūsh"" (""crushed fūl"") are crushed fava beans. Ful medames was exported from Egypt to other parts of the Arab world, as well as other parts of Africa and Asia, but particularly to Lebanon, Syria, Palestine, Jordan, Israel, Yemen, Somalia, Ethiopia, Eritrea, Sudan and Libya. Ful is"
"""green beans"", ""kangkung"", """"lady's fingers"""" (""bendi""), ""leeks"", ""lettuce"", ""lotus root"", ""maize"" (""jagung""), napa cabbage (""kobis cina""), sweet potatoes (""ubi keledek""), spring onions (""daun bawang""), Sauropus androgynus (""cekur manis or sayur manis""), pumpkin (""labu""), shiitake mushrooms (""cendawan""), stink beans (better known as ""petai""), tapioca (""ubi kayu""), taro or yam (""ubi keladi""), tomatoes, yambean or turnip, turmeric (""kunyit""), and yardlong beans (""kacang panjang""). In some areas in Malaysia local produce is grown on a small scale, and many rural communities like the Peninsular Orang Asli and certain tribal peoples of Sarawak forage wild edible ferns or vegetables to supplement their diet. ""Diplazium"