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Home » Recipes » Dinner

10-Minute Mung Bean Sprout Stir-Fry

Quick and easy mung bean sprouts ready in MINUTES! Made with crunchy cabbage and sweet carrots. It's the perfect weeknight side dish that's easy to make.

Stir fried mung bean sprouts with vegetables.
by Aly Michell Dated: August 3, 2020 Last Modified: August 28, 2023 3 Comments
4330 shares
(This post may have affiliate links. Please see my disclosure.)
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  • Prepping Mung Bean Sprouts
  • 10-Minute Mung Bean Sprouts Stir-Fry

Quick and easy mung bean sprout stir-fry is the perfect side dish for when you just need dinner to happen ASAP.

Sprouted mung beans are a type of young bean sprout grown in low-light areas. They are crunchy, plump, mild in flavor with a subtle essence of sweetness. They make their appearance in many Chinese recipes.

Virtually anything can be added to them, including cabbage, carrots, tofu, mixed vegetables, edamame, tempeh, and rice. 

Raw mung bean sprouts in a large, red bowl

As for mung bean sprouts, they can be found at Asian grocery stores - that’s where I purchased mine.

However, big-box grocery stores might sell them too. It’s worth giving your local market a call before heading over to find if they carry mung bean sprouts.

You can grow your own mung bean sprouts, but I just took my quick-and-lazy route and grabbed a bag from the store.

In addition to being quick-cooking and delicious, mung bean sprouts pack a serious a nutritious punch.

According to the U.S. Department Of Agriculture (USDA), 100 grams of mung bean sprouts have just 30 calories, 3 grams of protein, about 2 grams of fiber, and have a considerable amount of vitamin C and magnesium. 

Prepping Mung Bean Sprouts

Cooking mung bean sprouts is easy and takes a few minutes of tossing over high heat. However, there are a some things to take note.

Mung bean sprouts, shredded carrots, shredded cabbage, and green onions cooking in a wok

Drain, Wash, Pat-Dry Sprouts

If you're purchasing mung beans sprouts from the grocery store, you'll first want to drain the excess water.

If packaged in a bag, you might notice the mung bean sprouts collect water at the bottom of the bag. Just simply drain.

Then, give the mung bean sprouts a few rinses with cold water and soak for five minutes.

Water and oil do not get along very well, so for this reason, it's best to dry the mung bean sprouts as much as possible after soaking and draining in a colander.

With my hands, I squeezed any excess water from the sprouts, then I pat dry with paper towels.

Cooking Equipment

Once that's all done, it's time to cook. It's best to use a heavy pan like a cast-iron skillet or a wok. However, if you do not have access to any of these, a basic non-stick pan will work just fine.

High Smoke-Point Oil For Stir-Fry

As for the oil, you want to use a high smoke-point oil. This is true for any stir-fry recipe or recipes that use high heat.

I used vegetable oil, but other high smoke-point oils include:

  • Vegetable Oil
  • Canola Oil
  • Safflower Oil
  • Rice Bran Oil
  • Peanut Oil
  • Corn Oil
  • Soybean Oil

More Stir-Fry Recipes 

  • Oil-Free Veggie “Fried” Rice 
  • Tempeh Stir-Fry With Honey Garlic Sauce 
  • Stir-Fried Rice With Vegan “Chicken”
Mung bean sprouts with vegetables on a platter.

Recipe Notes

  1. The mung beans sprouts need to be drained, rinsed, quick-soaked, and pat dry as much as possible. This can be done with a clean kitchen towel or paper towels. 
  2. Mung bean sprouts might have a slightly bitter flavor profile after a few days or when exposed to too much light. A pinch of sugar can help balance out some of its bitterness. 
  3. It’s best to use a wok for stir-fry recipes, however, if you don’t have one, you can use a pan. You’ll just need to be careful about spillovers. 
Stir fried mung bean sprouts with vegetables.

10-Minute Mung Bean Sprouts Stir-Fry

Aly Michell
Quick and easy 10-minute Mung Bean Sprout Stir-fry! Cooked with a splash of umami soy sauce, fresh vegetables, all tossed in a touch of oil. A refreshing, crunchy, and flavorful side dish that takes just minutes to make.
5 from 2 votes
Print Recipe Pin Recipe
Cook Time 10 minutes mins
Total Time 10 minutes mins
Course Dinner, Lunch, Side Dish
Cuisine American, Asian
Servings 4
Calories 69 kcal

Ingredients
  

  • 2 tablespoon vegetable oil
  • 1 pound mung bean sprouts
  • 1 cup shredded carrots
  • 1 cup shredded cabbage
  • 1 cup green onions/scallions
  • ½ teaspoon garlic powder
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon sugar optional
  • Salt & pepper to taste
  • Additional chopped green onions as garnish

Instructions
 

  • Drain water excess water from mung bean sprouts. Give the mung bean sprouts a couple of rinses.
  • Next, soak the mung bean sprouts in a large bowl for five minutes. Then, drain in a colander. Squeeze water from sprouts and pat dry the sprouts with a towel or paper towels as well as you can
  • Add oil to a wok and heat over medium-high heat. Once the oil is hot, add bean sprouts, carrots, and cabbage. Cook for 3 minutes.
  • Add green onions, garlic powder, soy sauce, sugar to the wok. Stir-fry for 2-3 minutes. Remove from heat and serve with a pinch of salt, pepper, and top with fresh green onions

Nutrition

Serving: 1servingCalories: 69kcalCarbohydrates: 14gProtein: 5gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 324mgPotassium: 403mgFiber: 4gSugar: 8gVitamin A: 5636IUVitamin C: 28mgCalcium: 53mgIron: 2mg
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4330 shares
Category: All, Dinner, Lunch

About Aly Michell

Previous Post:Bowl of creamy oat bran topped with tofu scramble, steamed spinach, sunflower seeds, chopped green onions, and a drizzle of soy sauceSavory Oat Bran With Spinach and Tofu
Next Post:Vegan Roasted Tomato Basil SoupVegan roasted tomato basil soup topped with chopped basil and a side of toasted bread.

Reader Interactions

Comments

  1. Laura

    January 16, 2021 at 4:22 pm

    Delicious! I sautéed onion and garlic and ginger in oil first. Then added the listed ingredients, also added chopped kale and mushrooms. Then ended with soy and green onions and a pinch of salt and pepper. Yum yum. The recipe is good as written. I just added a few of my favorites.

    Reply
    • Aly Michell

      January 17, 2021 at 9:59 am

      Sounds like delicious additions to me! I am glad you loved the recipe. 🙂

      Reply
    • Carol

      August 09, 2024 at 11:16 am

      5 stars
      Very good and nutritious.Omitted the sugar not necessary

      Reply
5 from 2 votes (1 rating without comment)

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Hi, My name is Aly Michell! I create plant-based recipes that are easy, accessible, using everyday cookware.

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