Why this mung bean sprout stir-fry works
- Fast: 10 minutes from start to finish.
- Crunchy: high heat and a short cook keep the sprouts crisp.
- Simple sauce: soy, vinegar, sugar and sesame balance salty, sour and sweet.
- Flexible: add tofu, eggs, chicken or shrimp.
Tips for a perfect mung bean sprout stir-fry
- Get the pan very hot before adding anything.
- Don't crowd the pan. Cook in two batches if your pan is small.
- Prep everything first. Once the wok is hot, it moves fast.
- Trim tails if you like a neater look. It's optional.
Grow your own mung bean sprouts
Homegrown mung bean sprouts are fresh and cheap. Soak ½ cup of mung beans for 6 to 8 hours, then rinse and drain twice a day in a jar. They're ready in 2 to 4 days. Keep them dark for whiter, juicier sprouts. See the full mung bean seed guide.
More mung bean sprout recipes
New to bean sprouts? Our guide to bean sprouts covers the basics.
Mung Bean Sprout Stir-Fry
Vegetarian · Chinese
Ingredients
Stir-fry
- 4 cups (about 400 g) mung bean sprouts, rinsed and drained well
- 1 tbsp neutral oil
- 2 garlic cloves, sliced
- 1 tsp grated fresh ginger
- 1 small carrot, cut into thin matchsticks
- 3 scallions, cut into 2-inch pieces
- 1 cup (about 150 g) firm tofu, cubed, or 2 eggs (optional)
Sauce
- 1½ tbsp soy sauce
- 1 tsp rice vinegar
- ½ tsp sugar
- ½ tsp sesame oil
- Pinch of white pepper
Method
- Mix the sauce ingredients in a small bowl.
- Heat the oil in a wok or large pan over high heat until shimmering.
- Add the garlic and ginger. Stir for 15 seconds.
- Add the carrot and tofu (if using). Stir-fry for 1 to 2 minutes.
- Add the sprouts and scallions. Toss over high heat for about 2 minutes, until hot through but still crisp.
- Pour in the sauce, toss for 20 seconds and serve right away.
Notes
- Using eggs: scramble them first, set them aside, and add them back with the sauce.
- Dry sprouts fry better. Spin or pat them dry so they sizzle, not steam.
- Cooking makes sprouts safer. Cook until steaming hot all the way through.
Seeds in this article
Frequently asked questions
How long do you cook mung bean sprouts in a stir-fry?
About 2 minutes over high heat, until hot through but still crunchy. Overcooked sprouts go limp and watery.
Do you need to cook mung bean sprouts?
Cooking is the safer choice. Health Canada advises cooking all sprouts, and the FDA says higher-risk groups should not eat them raw or lightly cooked.
Why is my bean sprout stir-fry watery?
The sprouts were wet, the pan wasn't hot enough, or they cooked too long. Dry the sprouts well and use high heat.
What goes well with mung bean sprouts?
Garlic, ginger, scallions, soy sauce, sesame, tofu, eggs, chicken, shrimp and noodles.
Written by Michael
A passionate sprouting professional sharing practical tips for growing sprouts and microgreens at home. More about Michael
