Think you can’t get fresh produce grown in Minnesota in the winter? Think again. Thanks to innovative growing techniques such as hydroponics (growing plants in water, without soil), fresh sprouts grown in Minnesota can fortify your stir fry even as icicles form on your eaves. Located in Buffalo, Minn., Pyramid Sprouters’ products have been popping up on Twin Cities co-op and market shelves. And they’re offering more than just alfalfa sprouts. Look for Pyramid Sprouters’ tender mung bean sprouts, clover sprouts, broccoli sprouts, daikon radish sprouts, sprouted wheat grass, or “Hydroponic Crunchy Sprout Mix” of red & green pea, garbonzo, and soy bean sprouts.
Sprouts contain all kinds of nutrients, like certain essential amino acids and vitamins A, B, C, and K. As a general rule, sprouts are stocked fresh and have a short shelf life, so they should be consumed ASAP. Be sure to select the freshest sprouts on the shelf, wash and prepare them properly, and use them shortly after you purchase them.
I make spring rolls with mung bean sprouts on a regular basis, but if that’s not your thing, enjoy a variety of sprouts using this simple preparation, which can be served with chicken or fish and brown rice:
• Wash and thoroughly dry a cup of pea sprouts, garbanzo bean sprouts, and/or mung bean sprouts.
• Heat a tablespoon of vegetable oil in a heavy pan or wok.
• Once the oil is hot, add the sprouts and stir fry them for 2 minutes.
• Add a dash of soy sauce, a ½ teaspoon of sugar, and a teaspoon of sesame oil if you’ve got it.
• Stir fry for another 60 seconds.
• Serve hot.
