Soybean sprouts, which I've always enjoyed eating. Firm, crunchy stalks, and the lovely beans on top that lends itself well to a variety of different dishes. This was going to make up the bottom layer of our poached fish. A major issue I have with eating this in restaurants is the improper cleaning and prep work. The stalks have a single root at the end, that must be snapped off. These also cook quickly, so the key is to make sure that the texture is not ruined by overzealous heat.
DF
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