The Greenhouse · Flora Farming shop
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Showing 8 sprouts
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Crunchy, quick, weeknight hero. Stir-fry is calling.Long, crunchy and stir-fry ready.
These are the long-tailed bean sprouts you know from noodles and stir-fries — juicy, crunchy and mild. They cook in seconds and keep their bite.
Maybe skip if: If you want a hearty chaat base, black channa is more filling.
Texture: Juicy and very crunchy.
Toss into noodles in the last 30 seconds so they stay crunchy.
Refrigerate promptly and rinse just before use. Prefer them cooked? A quick steam or sauté works well — and our Food safety page explains who should always cook sprouts. Food safety →