Easy Mung Bean Sprouts Stir Fry Recipe
Our family loves mung bean sprouts and so we end up eating it frequently but I vary how to prepare mung bean sprouts so that we don’t tire of it. It’s really simple to prepare, it has a very mild flavor and easy to dress up with some simple seasonings.
Mung Bean Sprouts Stir Fry is a delicious Chinese vegetable side dish that is lightly stir fried so that it’s still crisp, but soft enough so that it’s easy to eat, and it’s lightly flavored with garlic and soy sauce. If you are avoiding soy, you can easily subsitute with coconut amino or soy-free soy sauce. If you are gluten free, just use a tamari sauce instead. If you avoid all legumes, you can easily use the technique in this recipe to stir fry tender greens such romaine lettuce or baby spinach.
My parents used to buy mung bean sprouts from a tofu and sprouts store on Jackson St. in Chinatown (do SF peeps remember?) and I remember the huge vats of sprouts. My mom used to have me trim the sprouts at home by pinching off the tiny leafy tops and tiny roots at the bottoms of each sprout. It was a tedious job and I avoided preparing sprouts until recently.
These days I can buy prepackaged bags of sprouts which are ready to use. Look for signs of freshness, the sprouts should be light in color, firm not wilted, and the bag should contain a minimal amount of water and use within a day or two of purchase. It’s super easy to prepare and inexpensive, sometimes I buy two bags and will use them up in different ways so we don’t get tired of it.
Other Ways to Eat Mung Bean Sprouts
If I have a large pot of water boiling anyways for making pasta or blanching vegetables, I sometimes make a Korean inspired mung bean sprout salad. I shared my recipe for Mung Bean Sprouts Salad with my talented friend, Rini and you can see it at her vegan website, Healing Tomato. My recipe is free of the top 8 allergens and includes sesame seeds and sesame oil. If you have sesame allergies, simply omit the sesame seeds and sesame oil and dress with a drizzle of soy sauce (about 1 teaspoon).
My sons love to eat and make mung bean sprouts both ways, they’re healthy side dishes which are easy to make and I’m sure it will be easy breezy for you too. Visit Rini’s website for the Korean inspired mung bean sprout salad side dish and try this Chinese inspired mung bean stir fry. If you find that you like mung beans, you might love it in my recipe for Peanut Free Pad Thai.
This recipe as written is free of peanuts, tree nuts, dairy, egg, shellfish, and fish.
It can easily be adapted to be free of the top 8 allergens by using a soy free soy sauce. Use tamari sauce for a gluten free variation.
- 1 teaspoon olive oil
- 1 pound mung bean sprout
- a sprinkle of salt
- 1 tablespoon chopped scallions
- 1 tablespoon soy sauce (or other similar sauce to taste)
- ½ teaspoon garlic powder
- Preheat a frying pan on medium to medium high heat (about 3 minutes), your pan is ready when it feels hot and a drop of water sizzles quickly.
- Add olive oil and swirl to coat.
- Add mung bean sprouts to pan (avoid adding the water at the bottom of the bag) with a sprinkle of salt to the mung beans and stir fry until the sprouts look slightly wilted (takes 1-2 minutes).
- Add scallions, soy sauce, and garlic powder, and stir fry until tender crisp.
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