A small dried bean with yellow flesh and a skin that is normally green but sometimes yellow or black. It's most commonly used to grow bean sprouts. Mung beans are widely used in both China and India. They need no presoaking and when cooked have a tender texture and slightly sweet flavor. Dried mung beans are ground into flour, which is used to make noodles in China and a variety of dishes in India. See also beans.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Mung Bean and Baby Basmati Risotto Flavored with Green Cardomom, Wild Mushrooms and Shahi Jeera
- Sprouted Mung Bean Salad
- Mung Bean Thread Salad
- Moo Shu Style Vegetable Pancakes with Watercress Salad and Mung Bean Sprouts
- Saigon Crepes with Vietnamese Table Salad and Cilantro Lime Dipping Sauce