Stir-fried Bean Sprouts

This one of the crunchiest and quickest stir-fries I have made ever. The crunchy bean sprouts is the star of this dish, and complements beautifully with other stir-fry ingredients.

Bean sprout has found a happy spot in Asian cuisine, and is used in various dishes like soups, salads, stir fries and as a garnish. This inexpensive yet nutritious sprout variety is made from soaking or rather sprouting moong/mung beans for a few days. I however, bought mine from an Asian grocery store.

These inconspicuous sprouts come with loads of goodness. This is a treat for weight-watchers as it is low in fat and calories. It also is a rich source of fibre. Besides that, it also is a rich source of B vitamins and vitamin C. Bean sprouts also come with a fair amount of zinc, iron, magnesium and other minerals making it ideal for young and old.

This recipe comes from a lovely lady in Singapore called Angel Tan. She also owns a fun blog very aptly titled Angel Laughs & Cooks. Her recipes are not just simple but come with a lot of love, and not to forget they are droolworthy. Her posts are funny, light and very easy on the eyes and heart. πŸ™‚ Do check out her blog:

Serves: 2


  • Bean sprouts: 1 cup packed
  • Sping onions/ shallots/ green onions – 2
  • Red chillies – 2
  • Garlic – 4 cloves
  • Soy sauce – Β½ tblpsn
  • White or black pepper powder – ΒΌ tspn
  • Oil – 2 tspns
  • Salt – To taste


  1. Clean bean sprouts thoroughly. Allow it to dry in a colander or on a clean kitchen towel.
  2. While the bean sprouts are drying, peel and chop the garlic finely.
  3. Trim the ends of the spring onions, cut the white and green parts at an angle. Reserve some of the green bits to garnish the final dish.
  4. Chop the red chillies at an angle.
  5. Keep the chopped ingredients aside.
  6. Heat oil in a wok or skillet. To it, add the garlic. Stir fry the garlic a bit but make sure you don’t burn it.
    Toss in the spring onion white bits and some of the green bits. Stir fry briefly to retain the crunch.
  7. Add the red chillies. Give it a toss, and stir fry them for about 30 seconds.
  8. Finally, add the bean sprouts. Combine the vegetables to mix well.
  9. Drizzle some soy sauce. Add the pepper powder and salt.
  10. Give it all a quick stir. Keep stir-frying all the ingredients for another 30 seconds to coat the veggies in the condiments.
  11. Taste once to see if the dish requires additional seasoning. If not, remove the wok/skillet from the stove.
  12. Sprinkle some of the green bit of the spring onion on top.
  13. Serve immediately with your meals.


  1. This stir fry tastes great with eggs, on toasts, as a side for main meals, with rice and even with some noodles.
  2. Add/omit ingredients based on your preference.
    Angel also suggests that frying the bean sprouts in a little oil before stir-frying the other ingredients, gives it a very tasty finish.
  3. I used sunflower oil, you could use other oils of your choice to stir fry.

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