Stir fry mung bean sprouts is one of my favorite recipes. Chinese cooking uses mung bean sprouts in various recipes, from stir-fries to noodle soups; they add a delightful crunch and a mild, fresh flavor. If you're looking for a quick side dish that's healthy and delicious, stir-fry mung bean sprouts are the answer. These crunchy little sprouts are a staple in Chinese cuisine and can be prepared in different ways. I'll share a simple recipe for an easy mung bean sprout stir-fry in this blog post. Read on:
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Fresh ingredients
Raw bean sprouts: These Asian vegetables are good as a meat substitute! The sprouted mung beans are perfect for quick stir fry. They have a delicious, crunchy texture.
Sichuan peppercorns: These tiny reddish-brown spices are popular for their flavor and numbing sensation. You can purchase them in any Asian grocery store.
Cooking oil: You can use any oil with a high smoke-point.
Minced garlic: Garlic adds a robust flavor to stir-fry. It has a pungent, slightly sweet, and earthy taste when cooked. A must-have ingredient!
Light soy sauce and black vinegar: Soy sauce and vinegar are two common ingredients used in Chinese stir-fry recipes to add flavor and depth to the dish. They create a good balance of saltiness, umami, and acidity in this stir-fry dish.
Green onions: Add the green parts towards the end for extra flavor or use as a garnish.
Salt and pepper: to taste.
Pinch of sugar: it is optional.
Fresh whole red chili and roasted sesame seeds: I use them as a garnish.
Step-by-step cooking instructions
Wash the bean sprouts thoroughly under cold running water. Trim any long roots or damaged ends. Drain and place them in a large bowl.
Heat the cooking oil in a wok over medium-high heat. Add in the Sichuan peppercorns until they turn to a darker color. Remove them with a slotted spoon.
Add the minced garlic to the hot oil. Stir-fry for about 30 seconds until they become fragrant. Add the washed bean sprouts to the wok. Stir-fry for 2-3 minutes until they begin to wilt slightly but maintain a little crunch.
Fold in the green onion pieces(about 2 inches) and continually stir fry for 30 seconds.
Drizzle the light soy sauce and black vinegar over the sprouts. Stir-fry for an additional minute to evenly coat the sprouts.
Sprinkle with salt, black pepper, and a pinch of sugar (optional)to taste.
Transfer the stir-fried mung bean sprouts to a serving dish. Garnish with chopped red chilis and a sprinkle of roasted sesame seeds. Enjoy your perfect side dish!
Pro tips and tricks
Here are some tips and tricks to help you achieve a delicious stir fry:
- Dry well: After rinsing, pat the bean sprouts dry with a paper towel or allow excess moisture to drain before adding them to the wok. Water can cause splashing in a stir-fry if it comes into contact with hot oil or hot surfaces in the pan.
- High Heat: Use a high-heat cooking oil with a high smoke point, like peanut or vegetable oil. Heat your wok until it's hot before adding the oil.
- Stir Constantly: Keep the sprouts moving in the wok by stirring or tossing them frequently. This prevents sticking and ensures even cooking.
- Quick Cooking: Mung bean sprouts cook quickly, usually in 2-3 minutes. Overcooking can lead to mushy sprouts, so keep a close eye on them.
- Texture: This recipe aims for a crisp texture. The sprouts should retain their crunchiness. Cook longer if you prefer softer sprouts.
- Variations: Experiment with different flavors by adding ingredients like carrots or tofu for added texture and taste.
- Adjust the Heat: Adjust the level of spiciness to your preference by adding more or less fresh chili peppers.
By following these tips and tricks, you'll be well on your way to making a flavorful stir-fried mung bean sprout dish.
Storing and reheating bean sprouts stir-fry
Storing: Transfer the stir-fry to an airtight container or a resealable plastic bag. Place the container in the refrigerator and keep it for up to 4 days.
Reheating: While there are a few ways to reheat bean sprouts, I recommend the stove top method, as it allows you to control the heat and prevent overcooking. You can simply stir-fry the leftovers for 1-2 minutes, constantly tossing and turning, until heated through.
Final thoughts
If you are following a vegan diet, looking for meat substitutes, or simply want to explore the world of Asian cuisine, mung bean sprouts are your go-to ingredient. Did I mention that they are super easy to grow at home? If you have some time and a little bit of patience, you can even grow your own homegrown mung bean sprouts. It's a fun and rewarding experience. Give this easy mung bean sprout stir-fry recipe a try the next time. You won't be disappointed!
Stir Fry Mung Bean Sprouts Recipe (Vegan Friendly)
Ingredients
- 1 pound bean sprout
- 2 tablespoons cooking oil
- 4 cloves of garlic minced
- 4 green onions
- 1 teaspoon Sichuan peppercorns
- 2 teaspoons light soy sauce
- 1.5 teaspoons black vinegar
- salt and pepper to taste
- pinch of sugar optional
- 1 fresh whole red chili for garnish
- roasted sesame seeds for garnish
Instructions
- Wash the bean sprouts thoroughly under cold running, clean water. Trim any long roots or damaged ends. Drain and place them in a large bowl.
- Heat the cooking oil in a wok over medium-high heat. Add in the Sichuan peppercorns until they turn to a darker color. Remove them with a spotted sponge.
- Add the minced garlic to the hot oil. Stir-fry for about 30 seconds until they become fragrant. Add the washed bean sprouts to the wok. Stir-fry for 2-3 minutes until they begin to wilt slightly but maintain a little crunch.
- Fold in the green onion pieces(about 2 inches) and continually stir fry for 30 seconds.
- Drizzle the light soy sauce and black vinegar over the sprouts. Stir-fry for an additional minute to evenly coat the sprouts.
- Sprinkle with salt, black pepper, and a pinch of sugar (optional) to taste.
- Transfer the stir-fried mung bean sprouts to a serving dish. Garnish with chopped red chilis and a sprinkle of roasted sesame seeds. Enjoy your perfect side dish!
Anne says
I really enjoyed your recipe, but I only used 2 leeks (I can't find green onions anywhere where I stay). I just want to check that the recipe intends us to use 4 bunches of green onions & not 4 individual green onions? It just seems like a lot in comparison to other mung bean stirfry recipes I've looked at.
Yuan says
Hello Anne, thank you for pointing it out! I must have overlooked that, and I will make the correction. Glad you liked the recipe.:)