4 BULLETIN" 6 0, HAWAII EXPERIMENT STATION 
6-hour intervals during the 24-hour period to prevent the beans from 
heating. In the market the sprouts are kept submerged in water 
so that they may retain their crispness and succulency. 
To serve the sprouts with meat. — Wash about 6 ounces of large 
bean sprouts well; drain. Slice thinly 6 ounces of pork or lean 
beef and mix with 1 teaspoon cornstarch, 1 tablespoon soy sauce, 
and season with black pepper and with salt to taste. Put in heated 
pot 1 tablespoon peanut oil and one-fifth teaspoon chopped garlic. 
Place meat in pot and stir until brown. Then add bean sprouts 
and about six 1-inch lengths of green onions. Stir again, adding 
meantime one-fourth cup water to make gravy. Cook 12 minutes. 
Serve hot. 
Small or Mungo Bean Sprouts (Phaseolus aureus). (Fig. 2A) 
Chinese name : Nga-choi 
Japanese name : Moyashi-mame 
Shape: Shoots grown from freshly germinated small mungo bean. Stem of 
shoot slender ; root, short and narrow ; cotyledons, narrow and long with or 
without plumules. 
Size: One and one-half inches long ; one-twelfth inch thick. 
Color: Root and stem, white ; cotyledons, .light yellow. 
The bean is a native of India. 
Small bean sprouts are to be found regularly on the market. They 
are prepared for the table like the large bean sprouts but should be 
boiled only three minutes. Chinese vermicelli, or zen-se, is sometimes 
used with small bean sprouts. Preparatory to being used, the 
vermicelli should be soaked in cold water for about an hour. It 
will then be soft enough to cut in 3-inch lengths with. a pair of 
scissors. Boil the vermicelli in salted water for 15 or 20 minutes 
to make tender and then mix it with the bean sprouts. 
Butterbur (Pet a sites japonica). (Fig. 3) 
Chinese name : Foon-dung 
Japanese name: Fuki 
Leaf: Round or cordate; lower surface, white and woolly; upper surface, 
green and smooth ; breadth, 8 to 12 inches. 
Petiole: Very succulent, green to light pink; 12 to 36 inches long. 
The plant is a coarse perennial herb with creeping rootstocks and 
very broad leaves (l y p. H; 3, p. 783; 5, p. 850; 9, p. 363). The 
edible part of the butterbur is the petiole. The local supply is mostly 
from the island of Hawaii where conditions near the fern forest are 
ideal for the crop. The leaves are partly trimmed for market, and 
Ihe plant is sold in bunches of 6 to 10 stalks or petioles. 
To prepare for the table. — Boil the butterbur for five minutes. 
Peel, cut in 2-inch lengths, and add to 1% cups of soup stock. Add 
one-third cup soy sauce and 1 tablespoon sugar. Cook for 15 min- 
utes over a slow fire. Serve hot. 
