Modified: · Published: by Lainey · This post may contain affiliate links · 3 Comments
A quick and easy Stir Fry Mung Bean Sprouts that is the perfect potpourri of vegetable goodness for when you just need dinner to happen in under 30 minutes!
Great levels of antioxidants decrease the risk of chronic disease
Helps in reducing bad cholesterol levels
Mung bean sprouts are fiber-rich
It may lower blood sugar levels
Substitutions
Feel free to swap any of the vegetables with others you have on hand. Broccoli, snap peas, or zucchini can be great alternatives.
If tofu isn’t your favorite, try using chicken, beef, or pork instead. For a vegetarian option, you can use mushrooms.
To make the dish gluten-free, use tamari sauce instead of soy sauce and ensure the vegetarian oyster sauce is gluten-free.
Variations
You can also enhance the dish with sesame oil or a bit of fresh ginger and garlic.
Top the dish with chopped green onion or scallions for extra flavor and a nice crunch.
Storage
Store any leftovers in an airtight container in the refrigerator. This dish will keep well for up to 3 days. To reheat, simply microwave or sauté in a pan until heated through. Note that the mung bean sprouts may lose some of their crunchiness upon reheating.
Top Tips
Do not overmix the mung bean sprouts with the other vegetables. It is best to do the tossing motion, just enough to season and incorporate with the vegetables and tofu.
In stir-frying mung bean sprouts, it is best to put the stove on high heat. This easy but important tip will help retain the crispiness of the mung bean sprouts.
After rinsing the mung bean sprouts, make sure to drain any excess water well. If you need to soak them, use cold water for the best results.
Ingredients
Listed below are all the ingredients you will need:
Pre-heat pan or wok in medium-high heat then put in coconut oil, then sauté onions until translucent:
Then add ½ cup chayote, ½ cup carrots, and ¼ cup Baguio beans then sauté, just half cooked for around 3-5 mins:
Then add bell pepper, mix and sauté for another minute:
Add soy sauce and vegetarian oyster sauce then mix:
Then add deep-fried tofu and 1 tsp salt, ½ tsp black pepper, and ½ tsp mushroom seasoning:
Mix, then add 3 cups mongo sprouts cover, and let it simmer for a minute or two:
Sauté until sprouts are semi-translucent:
This yummy recipe is ready to be served! It can feed 4-5 people but you can eat it by yourself, don’t worry, you are not alone, lol!
Mung bean sprouts have a distinct earthy and delicious taste. Adding tofu and other vegetables would make a complete and nutritious meal.
Frequently Asked Questions
Can I use light soy sauce in this recipe?
Yes, you can use any soy sauce of your preference.
How do I sprout mung beans?
Mung beans should be soaked on top of a wet cotton cloth directly in a container with a little water. You can “harvest” sprouts after 8 hours of soaking but some varieties of mung beans sprout longer than others.
How can I keep the mung bean sprouts fresh longer?
After sprouting the mung beans, do not wash them until you are ready to use them. Store them in an airtight container and line with a dry paper towel to absorb the moisture.
Stir Fry Mung Bean Sprout
Stir Fry Mung Bean Sprout is a savory dish that is low in calories and loaded with nutrients!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Appetizer
Cuisine: Filipino
Servings: 4servings
Calories: 113kcal
Author: Lainey
Ingredients
Main Ingredients:
1block tofufried
2tablespoonscoconut oil
1small onionchopped
½cupchayotesliced
½cupcarrotssliced
¼cupbaguio beanssliced
1small bell peppersliced
Seasoning:
2tablespoonssoy sauce
1tablespoonvegetarian oyster sauce
1teaspoonsalt
½teaspoonblack pepper
½teaspoonmushroom seasoning
Final Addition:
3cupsmung bean sprouts
Instructions
Fry the Tofu:
Deep fry the tofu until golden and crispy. Set aside.
Sauté the Vegetables:
Preheat a pan over medium heat and add 2 tablespoons of coconut oil.
Sauté the chopped onions until translucent.
Add the chayote, carrots, and baguio beans. Sauté for about 5 minutes until the vegetables are halfway cooked.
Stir in the sliced bell pepper and sauté for another minute.
Mix in the Sauces and Seasoning:
Add the soy sauce and vegetarian oyster sauce.
Then, mix in the deep-fried tofu, salt, black pepper, and mushroom seasoning.
Add the mung bean sprouts and cover with a lid. Allow it to simmer for 2-3 minutes, or until the sprouts are semi-translucent.
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