Chinese food pantry-BEAN THREAD NOODLES BEAN THREAD NOODLES. These needle-like threads, also called vermicelli bean threads, cellophane noodles, or simply bean threads, are made by moistening, mashing, and draining mung beans and then forming them into thin, white strands. They come dried, in 1-pound packages, divided...

Chinese food pantry-BEAN SPROUTS BEAN SPROUTS. There are two varieties. The more common, mung bean sprouts, are white and plump and have a decided crunch. The second, soy bean sprouts, are also white, but they are longer and have a yellow soy bean at the tip....

Chinese food pantry-BEAN SAUCE BEAN SAUCE. A Cantonese staple, this thick puree is made from the soybeans that remain after soy sauce is made. The fermented beans are mixed with wheat flour, salt, and sugar, result- ing in sauce that also contains bits of beans. The...

Chinese food pantry-BEAN CURD JUICE BEAN CURD JUICE. A relatively new ingredi- ent, this bottled “juice” is a boon to Chinese cooking. It is a mixture of fermented red wet bean curd liquid, rice wine, red rice, salt, and sugar—ingredients traditionally used separately to flavor and...

Chinese food pantry-BEAN CURD, RED WET PRESERVED BEAN CURD, RED WET PRESERVED. Theseare cubes of reddish bean curd, fermented with salt, wine, and red rice. They are packed in jars or crocks and are labeled either “wet bean curd” or “red wet bean curd.” The cakes,...

Chinese food pantry-BEAN CURD, FRESH BEAN CURD, FRESH. This is the most common form of bean curd and is typically sold in 21⁄2- to 3-inch square cakes, in packages and sometimes loose. The slightly firm, custardlike cakes, known as doufu, are made from ground soybeans cooked...

Chinese food pantry-BAMBOO SHOOTS These pale yellow spears are the young beginnings of bamboo trees. In the past, fresh bamboo shoots were unavailable outside of Asia. Nowadays they are sold in many Chinese groceries, though they are often tough and fibrous and must be boiled for...