Mung Beans.

Mung beans or green beans have been commonly used in Asian/Oriental cuisine for many years. It can be eaten as whole or as bean sprouts. It is a tasty source of vitamin and protein. The Chinese has shown their great wisdom by featuring Mung Beans in its cuisine with superb creativity.
The most popular to cooked whole mung beans is to boil them in water until soft. Chinese use whole mung beans to make sweet soup, which is a welcoming summer delicacy. Malaysians like to add coconut milk and brown sugar to the mung bean soup.This refreshing dessert is usually served chilled and is a good remedy to the summer heat.
Mung bean paste is also made into the fillings of some popular dessert items like mung beans cake or buns(bread). Even the starch of the beans is separated and used to make jellies and noodles.
Mung bean sprouts are the most common used vegetable accompaniment to a Chinese meal. It is an easy and convenient way to add to the fresh taste and crunchy texture of stir-fried dishes, fried rice or noodles or stuffing for spring roll.
Traditional Chinese Medicine considers bean sprouts to be yin or cooling food, which have the merits of alleviating heat stroke and detoxifying the body.

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