larry_stewart
Master Chef
I like their texture.
Usually I grow them to make egg foo young. A good meal for breakfast, lunch, or dinner. They can be put in chop suey--the traditional pork/celery/onion stewlike stir fry right at the end, served over rice.
Definitely a texture thing.
As Andy mentioned, I throw them in a stir fry at the end, so they warm up a but but still keep their crunchiness.
Also, when making egg rolls or mu shu, i do the same thing. kinda toss them in last minute.
In salads they are great, once again, for the texture. Other sprouts , such as anything cabbagy ( cabbage, kale, broccoli... even radishes) add a spicy peppery sensation to the salad, along with its own flavor.