Britain’s Beansprouts since 1963.

Our Beansprouts

Beansprouts have played an iconic role in East and Southeast Asian cooking for over 2,000 years.

Since 1963, J. Pao & Co. Ltd has grown to become the UK’s leading Beansprout producer — through science, innovation and research.

Click on the video for our story.

Good to eat

Beansprouts are sprouted mung beans.

Their clean taste and satisfying crunch make them a natural fit for stir-fries, noodles, soups, salads and wraps. J PAO Beansprouts are grown to be white, crisp and subtly nutty — and can be cooked in seconds, straight from the bag.

The sprouting process unlocks the dormant mung bean’s stored nutritional potential. Beansprouts provide vitamin C and folic acid in amounts exceeding 15% of the Nutrient Reference Value (NRV) per 100g.

Beansprouts also supply vitamins A, E, K and several B vitamins plus essential minerals such as potassium, phosphorus and iron. They are low in calories, carbohydrates and fat.

These qualities have earned Beansprouts an enduring place at the heart of East and Southeast Asian cuisine — and growing recognition as a functional superfood.

More info

Safe to eat

We sprout GMO-free mung beans in potable water. Nothing else is added: no soil, no fertiliser, no additives.

Like all beans, mung beans are naturally vulnerable to bacterial contamination. Heat treatment to 83°C before sprouting reduces bacteria such as E. coli, Salmonella, Listeria and Pseudomonas.

Both J PAO factories are modern, high-technology facilities with unsurpassed levels of environmental hygiene.

Once packed, our Beansprouts are chilled and remain in a cold chain until delivered.

J PAO has been certified to the Brand Reputation Compliance Global Standards (BRCGS) for food safety since 2019.

Beansprouts are not classified as allergens under UK and EU regulations, and our factories are allergen-controlled.

From Bean to Bowl

How our mung beans become your Beansprouts.

01

Provenance

We source the finest mung beans from trusted suppliers who meet our exacting standards of quality and consistency. Their journey from Asia to our UK facilities is tightly controlled and fully traceable. Our mung beans have always been GMO-free — meaning they are not genetically modified.

02

Sprouting

The natural magic of sprouting happens in the dark. Our sprouting system uses sophisticated digital control systems to create optimal and safe growing conditions. Nothing is added other than potable water: we do not use soil, fertiliser or additives.

03

Harvesting

In less than a week, our Beansprouts are ready to be harvested. Advanced physical and airflow systems separate and de-husk the Beansprouts. There is no unnecessary handling, just smart engineering that respects the product.

04

Packing

Each crop of Beansprouts undergoes rigorous quality control that combines human expertise with advanced technology. State-of-the-art packing systems seal each batch into breathable, protective packaging. Each batch is then immediately chilled.

05

Delivering

Our Beansprouts are dispatched daily — to supermarkets, independent wholesalers, food processors and restaurants. The humble Beansprout isn’t just business to us — it is heritage, commitment and goodness packed into every bag.

From Bean to Bowl since 1963.

Restaurant Dishes

A guide to popular Beansprout dishes to order at your local restaurant — or try the home recipe beneath each video.

Vegetable Spring Rolls
Spring Rolls are timeless: crisp, golden pastry parcels filled with Beansprouts and fresh vegetables. An irresistibly moreish mouthful.
VIDEO & RECIPE
Beansprout Chow Mein
Thin egg noodles, stir-fried over high heat with soy, garlic, spring onions and a handful of Beansprouts. Simple but sumptuous.
VIDEO & RECIPE
Vegetable Chow Mein

Thin egg noodles, stir-fried over high heat with soy, garlic, spring onions — and fresh, flash-cooked vegetables.

VIDEO & RECIPE
Chicken Chow Mein
Thin egg noodles with tender chicken and Beansprouts, stir-fried over high heat. A takeaway favourite.
VIDEO & RECIPE
Chicken on Crispy Noodles
Chicken and Beansprouts in a deep and glossy gravy, poured over crispy, golden egg noodles. A restaurant classic.
VIDEO & RECIPE
Beef Ho Fun

Beef Ho Fun is celebrated for its silky rice noodles and deep umami flavour — a popular and iconic Cantonese classic.

VIDEO & RECIPE
Singapore Noodles

Singapore noodles bring together wok-fried rice vermicelli, prawns, BBQ pork and Beansprouts — and a gentle hint of curry.

VIDEO & RECIPE
Stir-Fry Vegetables
A vibrant mix of vegetables is quickly stir-fried with garlic for colour, crunch and natural sweetness.
VIDEO & RECIPE
Chicken & Beansprouts Noodle Soup
This comforting dish sets egg noodles in a clear, fragrant chicken and Beansprout broth. Wholesome, healthy and nourishing.
VIDEO & RECIPE
Pork Chop Suey
Pork and fresh Beansprouts are stir-fried with mixed vegetables in a glossy, savoury sauce. A Chinese-American classic.
VIDEO & RECIPE
Steamed Vegetable Dim Sum
Translucent, softly steamed dumplings with a vegetable filling. These elegant dumplings are a veggie take on a dim sum classic.
VIDEO & RECIPE
Beansprouts with Salt Fish
Distinctly Cantonese in character, Beansprouts are wok-fried with small pieces of salt fish for a bold, savoury hit balanced by a lively crunch.
VIDEO & RECIPE

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Quick, tasty home Beansprout recipes including vegetarian, low-carb & keto — and more from us at J PAO.

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Beansprouts

Nutritional Information

Nutrient

Per 100 g (raw)

Energy
148 kJ / 35 kcal
Fat
< 0.5 g
of which saturates
< 0.1 g
Carbohydrates
4.0 g
of which sugars
2.2 g
Fibre
1.5 g
Protein
2.9 g
Salt
< 0.01 g
Vitamin C
≈ 9 mg (15% NRV)
Folate (Vitamin B9)
≈ 30 µg (15% NRV)
Vitamin K
≈ 12 µg (15% NRV)
All values are theoretical averages based on official databases for mung bean sprouts. Actual nutrient content may vary depending on bean variety, growing conditions and processing. This document is provided for informational purposes only and does not constitute a nutrition or health claim under Regulation (EC) No 1924/2006 or a mandatory nutrition declaration under Regulation (EU) No 1169/2011.

Storage & Use

Store in the fridge below 5°C. Once opened, keep refrigerated and use by the ‘Use By’ date shown on the pack. Cook thoroughly before eating.

Product Origin & Food Safety

Grown and packed in the UK under controlled conditions, in compliance with BRCGS Food Safety and UK legal standards.

References

Nutritional information calculated from theoretical data using:
• USDA Food Data Central: FDC ID: 11043 – Mung Bean Sprouts, Raw
• McCance & Widdowson: The Composition of Foods Integrated Dataset (2024)

© 2025 J. Pao & Co. Ltd

Vegetable Spring Rolls (春卷)

This home recipe is a variation of the method shown in the video.

Ingredients

  • Carrot (100g), cut into fine julienne
  • Pointed cabbage (150g), shredded
  • Beansprouts (200g)
  • Spring onions (2), finely chopped
  • Garlic (1 clove), finely chopped
  • Light soy sauce (1 tbsp)
  • Sesame oil (1 tsp)
  • White pepper (⅛ tsp)
  • Neutral oil (1 tbsp, for stir-frying filling)
  • Spring roll pastry sheets
For frying
  • Neutral oil (enough for deep-frying, approx. 750mL

Method

1)  Heat 1 tbsp oil in a wok, add garlic and stir-fry briefly until fragrant.

2)  Add carrot and cabbage and stir-fry for 2–3 minutes until starting to soften.

3)  Add Beansprouts and spring onions, and stir-fry for another 2–3 minutes.

4)  Season with soy sauce, sesame oil and white pepper, mix well then transfer to a tray to cool completely.

5)  Place a pastry sheet on a board and put 2 tbsp filling near the bottom edge. Fold the bottom edge over the filling, fold in the sides and roll tightly, sealing the tip with water. Repeat with the remaining sheets.

6)  Heat the oil for deep-frying to 180°C and fry the rolls in batches until golden brown and crisp, about 3–4 minutes.

7)  Drain on kitchen paper. Serve hot with sweet chilli sauce or chilli oil.

Beansprout Chow Mein (芽菜炒面)

This home recipe is a variation of the method shown in the video.

Ingredients

  • Egg noodles (100g dried or 250g fresh)
  • Beansprouts (200g)
  • Spring onions (2), finely chopped
  • Garlic (2 cloves), finely chopped
  • Light soy sauce (1 tbsp)
  • Dark soy sauce (2 tsp)
  • Oyster sauce (1 tbsp)
  • Sesame oil (1 tsp)
  • White pepper (⅛ tsp)
  • Neutral oil (2 tbsp)

Method

1)  Cook the noodles until just tender, then drain and set aside.

2)  Heat the wok, add oil and stir-fry the garlic briefly until fragrant. Add the noodles and toss over high heat.

3)  Stir in the light soy, dark soy, oyster sauce, sesame oil and white pepper so the noodles are evenly coated.

4)  Finally, add the Beansprouts and spring onions and stir-fry for another 2-3 minutes. Serve hot.

Vegetable Chow Mein (素炒面)

This home recipe is a variation of the method shown in the video.

Ingredients

  • Egg noodles (100g dried or 250g fresh)
  • Carrot (100g), cut into fine julienne
  • Pointed cabbage (150g), shredded
  • Beansprouts (200g)
  • Spring onions (2), finely chopped
  • Garlic (2 cloves), finely chopped
  • Light soy sauce (1 tbsp)
  • Dark soy sauce (2 tsp)
  • Oyster sauce (1 tbsp)
  • Sesame oil (1 tsp)
  • White pepper (⅛ tsp)
  • Neutral oil (2 tbsp)

Method

1)  Cook the noodles until just tender, then drain and set aside.

2)  Heat the wok, add oil and stir-fry the garlic briefly until fragrant.

3)  Add the carrot and cabbage and stir-fry for 2–3 minutes until starting to soften.

4)  Add the noodles and toss over high heat.

5)  Stir in the light soy, dark soy, oyster sauce, sesame oil and white pepper so the noodles are evenly coated.

6)  Finally, add the Beansprouts and spring onions and stir-fry for another 2–3 minutes. Serve hot.

Chicken Chow Mein (鸡肉炒面)

Ingredients

This home recipe is a variation of the method shown in the video.

Noodles
  • Egg noodles (100g dried or 250g fresh)
Chicken & marinade
  • Chicken thigh or breast (200g), thinly sliced
  • Light soy sauce (1 tbsp)
  • Neutral oil (1 tsp)
For the stir-fry
  • Neutral oil (2 tbsp)
  • Carrot (100g), cut into fine julienne
  • Pointed cabbage (150g), shredded
  • Beansprouts (200g)
  • Spring onions (2), finely chopped
  • Garlic (2 cloves), finely chopped
  • Light soy sauce (1 tbsp)
  • Dark soy sauce (2 tsp)
  • Oyster sauce (1 tbsp)
  • Sesame oil (1 tsp)
  • White pepper (⅛ tsp)

Method

1)  Marinate the chicken with the ingredients listed above, then rest for 15 minutes.

2)  Cook the noodles until just tender, then drain and set aside.

3)  Heat the wok, add oil and stir-fry the chicken until nearly cooked.

4)  Add the garlic, carrot and cabbage and stir-fry for 2–3 minutes until starting to soften.

5)  Stir in the light soy, dark soy, oyster sauce, sesame oil and white pepper so the chicken and vegetables are evenly coated.

6)  Add the noodles and toss over high heat.

7)  Finally, add the Beansprouts and spring onions and stir-fry for another 2–3 minutes. Serve hot.

Chicken on Crispy Noodles (鸡肉炒面底)

This home recipe is a variation of the method shown in the video.

Ingredients

Noodles
  • Egg noodles (100g dried or 250g fresh)
  • Neutral oil (for frying noodles, enough to shallow-fry base)
Chicken & marinade
  • Chicken thigh or breast (200g), thinly sliced
  • Light soy sauce (1 tbsp)
  • Neutral oil (1 tsp)
For the chicken gravy
  • Neutral oil (2 tbsp)
  • Beansprouts (200g)
  • Spring onions (2), finely chopped
  • Garlic (2 cloves), finely chopped
  • Light soy sauce (1 tbsp)
  • Dark soy sauce (2 tsp)
  • Oyster sauce (1 tbsp)
  • Sesame oil (1 tsp)
  • White pepper (⅛ tsp)
  • Hot water or chicken stock (300mL)
  • Cornflour slurry (1 tsp cornflour mixed with 2 tbsp water)

Method

1)  Marinate the chicken with the ingredients listed above then rest for 15 minutes. Cook the noodles until just tender, then drain well.

2)  Heat oil in a wide pan, spread the noodles in an even layer and shallow-fry until crisp and golden on both sides, then transfer to a warm plate.

3)  Heat the wok, add oil and sear the chicken until nearly cooked through.

4)  Add the garlic and stir-fry briefly until fragrant, then stir in the light soy, dark soy, oyster sauce, sesame oil and white pepper so the chicken is evenly coated.

5)  Add the Beansprouts and spring onions. Pour in hot water or stock, bring to a simmer and stir in the cornflour slurry to thicken into a glossy gravy.

6)  Pour the chicken and Beansprout gravy all over the crispy noodles and serve immediately.

Beef Ho Fun (乾炒牛河)

This home recipe is a variation of the method shown in the video.

Ingredients

Noodles
  • Ho Fun noodles (100g dried or 280g fresh)
Beef & marinade
  • Beef flank or rump (200g), thinly sliced across the grain
  • Light soy sauce (1 tsp)
  • Dark soy sauce (1 tsp)
  • Shaoxing wine or dry sherry (1 tsp)
  • Sugar (½ tsp)
  • Cornflour (1 tsp)
  • Neutral oil (1 tsp)
For the stir-fry
  • Neutral oil (2 tbsp)
  • Beansprouts (200g)
  • Garlic (2 cloves), thinly sliced
  • Onion (½), cut into chunks
  • Spring onions (2), cut into 5 cm batons
  • Light soy sauce (1 tbsp)
  • Dark soy sauce (2 tsp)
  • Oyster sauce (1 tbsp)
  • Shaoxing wine or dry sherry (1 tbsp), for wok edge
  • White pepper (⅛ tsp)

Method

1)  Marinate the beef with the ingredients listed above, then rest for 15 minutes.

2)  Prepare the noodles by separating if fresh or soaking if dried.

3)  Heat the wok, add 1 tbsp oil and sear the beef until just browned, then remove.

4)  Add 2 tbsp oil to the wok, add the noodles and toss over high heat.

5)  Push the noodles aside, add the garlic and onion and stir-fry until fragrant then fold through.

6)  Splash the Shaoxing wine around the edge of the wok. Stir in the light soy, dark soy and oyster sauce so the noodles are evenly coated.

7)  Return the beef, add the Beansprouts and spring onions and stir-fry for another 2–3 minutes. Serve hot.

Singapore Noodles (星洲炒米粉)

This home recipe is a variation of the method shown in the video.

Ingredients

Noodles
  • Rice vermicelli (100g dried or 280g fresh)
Protein
  • Prawns (100g)
  • Char siu pork (100g), thinly sliced
For the stir-fry
  • Neutral oil (2 tbsp)
  • Egg (1), lightly beaten
  • Carrot (50g), cut into fine julienne
  • Green pepper (50g), thinly sliced
  • Beansprouts (200g)
  • Spring onions (2), finely chopped
  • Garlic (2 cloves), finely chopped
  • Curry powder (1 tbsp)
  • Light soy sauce (1 tbsp)
  • Oyster sauce (1 tbsp)
  • Shaoxing wine or dry sherry (1 tbsp), for wok edge
  • Sesame oil (1 tsp)
  • White pepper (⅛ tsp)

Method

1)  Soak the dried vermicelli in hot water until just tender then drain well, or loosen if using fresh.

2)  Heat the wok, add 1 tbsp oil and lightly scramble the egg, then remove and set aside.

3)  Add the remaining oil to the wok, then stir-fry the prawns, char siu pork, garlic, carrot and green pepper until the prawns turn pink and the vegetables are starting to soften.

4)  Add the curry powder and toss until fragrant.

5)  Add the vermicelli, light soy, oyster sauce, Shaoxing wine, sesame oil and white pepper and toss over high heat until evenly coated.

6)  Return the egg, add the Beansprouts and spring onions and stir-fry for 2–3 minutes. Serve hot.

Stir-Fry Vegetables (清炒时蔬)

This home recipe is a variation of the method shown in the video.

Ingredients

  • Carrot (100g), cut into fine julienne
  • Pointed cabbage (150g), shredded
  • Beansprouts (200g)
  • Spring onions (2), finely chopped
  • Garlic (4 cloves), finely chopped
  • Light soy sauce (1 tbsp)
  • Oyster sauce (1 tbsp)
  • Sesame oil (1 tsp)
  • White pepper (⅛ tsp)
  • Neutral oil (2 tbsp)
For steaming
  • Neutral oil (for greasing steamer)

Method

1)  Heat the wok, add oil and stir-fry the garlic briefly until fragrant.

2)  Add the carrot and cabbage and stir-fry for 2–3 minutes until starting to soften.

3)  Add the Beansprouts and spring onions and stir-fry for 2–3 minutes.

4)  Stir in the light soy, oyster sauce, sesame oil and white pepper so the vegetables are evenly coated. Serve hot.

Chicken Noodle Soup (鸡肉汤面)

This home recipe is a variation of the method shown in the video.

Ingredients

Noodles
  • Egg noodles (100g dried or 250g fresh)
Chicken & marinade
  • Chicken thigh or breast (200g), thinly sliced
  • Light soy sauce (1 tbsp)
  • Neutral oil (1 tsp)
For the soup
  • Neutral oil (1 tbsp)
  • Garlic (2 cloves), finely chopped
  • Spring onions (2), finely chopped
  • Beansprouts (200g)
  • Chicken stock (400mL)
  • Light soy sauce (1 tbsp)
  • Oyster sauce (1 tbsp)
  • Sesame oil (1 tsp)
  • White pepper (⅛ tsp)

Method

1)  Marinate the chicken with the ingredients listed above, then rest for 15 minutes. 

1)  Cook the noodles until just tender then drain and divide between serving bowls. 

2)  Heat the wok, add oil and stir-fry the chicken until nearly cooked.

3)  Add the garlic and stir-fry briefly until fragrant.

4)  Pour in the chicken stock, light soy, oyster sauce, sesame oil and white pepper and bring to a simmer.

5)  Add the Beansprouts and spring onions and cook for another 1-2 minutes.

6)  Pour the chicken soup over the noodles and serve hot.

Pork Chop Suey (杂碎猪肉)

This home recipe is a variation of the method shown in the video.

Ingredients

Pork & marinade
  • Pork loin or shoulder (200g), thinly sliced
  • Light soy sauce (1 tbsp)
  • Neutral oil (1 tsp)
For the stir-fry
  • Neutral oil (2 tbsp)
  • Carrot (100g), cut into fine julienne
  • Pointed cabbage (150g), shredded
  • Beansprouts (200g)
  • Onion (½), cut into chunks
  • Spring onions (2), finely chopped
  • Garlic (2 cloves), finely chopped
  • Light soy sauce (1 tbsp)
  • Oyster sauce (1 tbsp)
  • Sesame oil (1 tsp)
  • White pepper (⅛ tsp)
  • Water or chicken stock (200ml)
  • Cornflour slurry (1 tsp cornflour mixed with 2 tbsp water)

Method

1)  Marinate the pork with the ingredients listed above, then rest for 15 minutes.

2)  Heat the wok until smoking, add oil and sear the pork until nearly cooked through.

3)  Add the garlic and onion and stir-fry briefly until fragrant.

4)  Add the carrot and cabbage and stir-fry for 2–3 minutes until starting to soften.

5)  Add the Beansprouts and spring onions and stir-fry for another 2-3 minutes.

6)  Pour in the water or stock, light soy, oyster sauce, sesame oil and white pepper and bring to a simmer.

7)  Stir in the cornflour slurry to thicken into a glossy sauce. Serve hot with rice or noodles.

Steamed Vegetable Dim Sum (素菜点心)

This home recipe is a variation of the method shown in the video.

Ingredients

Wrappers (makes 24)
  • Wheat starch (90g) (not the same as wheat flour)
  • Tapioca starch (30g)
  • Boiling water (130ml)
  • Neutral oil (1 tbsp)
Filling
  • Carrot (50g), finely chopped
  • Pointed cabbage (100g), finely shredded
  • Beansprouts (100g), finely chopped
  • Spring onions (2), finely chopped
  • Garlic (1 clove), finely chopped
  • Light soy sauce (1 tbsp)
  • Sesame oil (1 tsp)
  • White pepper (⅛ tsp)
  • Neutral oil (1 tbsp, for stir-frying filling)
For steaming
  • Neutral oil (for greasing steamer)

Method

1)  Make the filling by heating a wok, adding oil and stir-frying the garlic briefly until fragrant. Add the carrot and cabbage and stir-fry until starting to soften, then add the Beansprouts and spring onions and stir-fry for 2–3 minutes. Season with light soy, sesame oil and white pepper, mix well then leave to cool.

2)  Make the wrappers by combining the wheat starch and tapioca starch in a heatproof bowl, pouring in boiling water in a steady stream and stirring until clumps form. Add the oil and knead for 5 minutes while still hot until smooth and pliable. Cover with a damp cloth and rest for 15 minutes. Then roll into a log, cut into 24 pieces, roll each into a ball and flatten into thin circles about 8cm across using a rolling pin.

3)  Place 1 tsp filling in the centre of each wrapper, fold and pleat to seal, then repeat with the remaining wrappers and filling.

4)  Lightly oil the steamer surface, arrange the dumplings so they do not touch and steam over boiling water for 6–8 minutes until the wrappers are translucent and the filling is cooked through. Serve hot with soy sauce or chilli oil for dipping.

Beansprouts with Salt Fish (咸鱼炒芽菜)

Salt fish (haam yu, 咸鱼) is Cantonese salted and dried fish. It has a strong aroma and adds deep savoury flavour to stir-fries. You can buy it in Chinese supermarkets, sold as firm fillets or chunks, often vacuum-packed or in tubs.

This home recipe is a variation of the method shown in the video.

Ingredients

Salt fish
  • Salt fish fillet (50g), diced small
  • Neutral oil (2 tbsp, for frying)
Vegetables
  • Beansprouts (200g)
  • Spring onions (2), finely chopped
  • Garlic (3 cloves), finely chopped
For the stir-fry
  • Neutral oil (1 tbsp)
  • Light soy sauce (1 tbsp)
  • Shaoxing wine or dry sherry (1 tbsp), for wok edge
  • White pepper (⅛ tsp)

Method

1)  Heat the wok, add oil and fry the diced salt fish until golden and fragrant, then remove.

2)  Add more oil to the wok, add garlic and stir-fry briefly until fragrant.

3)  Add the Beansprouts and toss over high heat for 2-3 minutes.

4)  Return the salt fish, add the light soy and splash the Shaoxing wine around the edge of the wok.

5)  Add the spring onions and season with white pepper. Serve hot.

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