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.
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