Easy Mung Bean Sprouts Stir-Fry

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If you ever find yourself staring into the fridge wondering what to cook with almost no time, I’ve got a humble but mighty favorite for you: Mung Bean Sprout Stir-Fry. It’s crunchy, garlicky, comes together in under 10 minutes, and you can dress it up however you like. I’ve been making this since my college days when money was tight, but the craving for something hot and homey never went away.

Even now, when I’m in the middle of a busy workday or just need a light dinner that’s not instant noodles, this stir-fry is what I turn to. It’s comforting, quick, and budget-friendly.

What Makes This Dish So Good

This stir-fry is all about texture. The sprouts stay crisp if you cook them just right—no soggy vegetables here. It’s warm, savory, and surprisingly satisfying for something that’s mostly just one ingredient. And let’s be honest, some days we don’t want a complicated meal. We just want something hot, fast, and nourishing.

Here’s why this one’s a keeper:

• Comes together in one pan in about 10 minutes
• Naturally gluten-free and vegan
• Easily dressed up with pantry staples like soy sauce, tofu, or chili flakes
• Tastes great as a side or a light main over rice

A Little Backstory: Why I Always Keep Bean Sprouts on Hand

Mung bean sprouts were a staple in our house growing up. My mother used to soak dried mung beans in a little container by the window and in just a couple of days, we’d have fresh sprouts. It was the ultimate “grow your own veggie” trick—and it still works today.

They were cheap, quick to cook, and went with everything from stir-fries to soups. And let’s not forget the satisfying crunch—even now, I love hearing that sizzle in the pan as they hit the heat.

Ingredients You’ll Need

This recipe is flexible, but here’s what I typically start with:

• Fresh mung bean sprouts – washed and ends trimmed (if you have the patience)
• Garlic – for aroma and depth
• Fresh chili – optional but highly recommended for heat
• Salt – or mushroom seasoning for that savory kick
• Oil – just a drizzle, I use peanut or sunflower oil
• Optional add-ins: soy sauce, tofu puffs, spring onions, sesame oil

Let’s Cook This (It’s So Fast!)

1. Prep the Sprouts
   If you have time, remove the stringy tails from the sprouts. I do this when I’m feeling fancy, but you can totally skip it. Just rinse them well and drain.
2. Heat the Pan
   Use a large wok or skillet over high heat. This isn’t a slow simmer—it’s a quick sizzle. You want that pan hot so the sprouts get that nice char and don’t steam.
3. Sauté the Aromatics
   Add a little oil, then toss in the garlic and chili. Stir for 10–15 seconds until fragrant.
4. Add the Sprouts
   Throw in the bean sprouts and toss quickly. Stir-fry for 1–2 minutes—just until they start looking slightly matte but still crunchy.
5. Season & Serve
   Add salt or mushroom seasoning. If you’re using soy sauce, drizzle it around the edge of the pan at the end and give it one last toss. Serve immediately while still hot.

Sprout Storage Tips (They Go Bad Fast!)

Fresh bean sprouts don’t last long, but here’s what works for me:

• Don’t wash them until you’re ready to use
• Trim the ends (optional), then wrap in a dry paper towel
• Store in an open or lightly sealed bag in the fridge
• They should stay crisp for up to 3 days

If they start smelling funky or feel slimy, toss them—they don’t keep as long as other veggies.

Add-Ons and Variations I Love

This is the kind of recipe that gets better the more you play with it. Here are some tweaks I’ve made over the years:

• Tofu Puffs: These soak up flavor like little sponges and make the stir-fry feel more filling
• Fermented Bean Curd: Salty, funky, and full of umami—amazing if you’re into bold flavors
• Soy Sauce or Tamari: A drizzle adds savory depth; just don’t add too early or it gets watery
• Sesame Oil: A few drops right before serving can really elevate the flavor
• Spring Onion or Cilantro: Great for topping, especially if skipping garlic for an allium-free version

Why This Stir Fry Deserves a Spot in Your Weekly Rotation

If you’ve never cooked mung bean sprouts before, this recipe is the perfect place to start. It’s low-effort but still packs so much flavor. And for those days when your fridge feels empty? You only need a handful of pantry staples to make this work.

Serve it as a side with rice and curry, throw it into your fried rice, or top it with a fried egg and call it lunch. Once you try it, you’ll start keeping a bag of sprouts in the fridge like I do—just in case.

Try other Korean recipes:

• Rose Tteokbokki
• Sundubu Jjigae (Korean Spicy Soft Tofu Stew)
• Korean BBQ Pork Ribs