Chinese Bean Sprouts Stir-fry

Name: Chinese Bean Sprouts Stir-fry
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 3 cloves garlic (minced); 1 chili (sliced (deseed to reduce the heat)); 1 lb bean sprouts; 1 tablespoon soy sauce (or tamari/shoyu (use gluten-free if needed)); 1 stalk green onion (sliced into 2 inch pieces); 2 teaspoons sesame oil; 1/2 teaspoon ground white pepper (or black pepper); 1/2 teaspoon sugar

Jump to Recipe

Crunchy, juicy, and lightly seasoned, this Chinese bean sprouts stir-fry is a family favorite! A light vegetable side dish that is versatile, easy to make, and ready in 10 minutes.

A plate of bean sprout stir-fry served with a spoon with 2 cups of tea beside.

When I make meals like vegan chop suey and tofu pad Thai, I often end up with a surplus of bean sprouts. This bean sprout stir-fry is an excellent way to utilize them! It's flavorful, tasty and complements Asian entrees, such as soy sauce tofu and oyster sauce noodles.

💚Why you will love this recipe

Light, refreshing, yet incredibly flavorful
A great way to use up leftover bean sprouts
Versatile and goes well with many main dishes
A delicious way to get in your daily dose of veggies

🧄What you will need

Ingredients needed like bean sprouts, green onion, chilies, garlic, and other seasonings.

📃Ingredients notes and substitutions

Mung bean sprouts - A crunchy vegetable commonly used in Asian cooking. You can get them in most groceries or at your local Asian market.
Chilies - Deseed your chilies to make this dish less spicy. Do use gloves when slicing them. You can choose to omit to make this recipe spice-free.
Soy sauce - This can be substituted with tamari or shoyu. Use a gluten-free brand if needed.
White pepper - can be substituted with black pepper.

🔪How to make

Heat some oil in a non-stick wok over medium-low heat. Add garlic and sliced chilies. Fry until aromatic.

Cooked bean sprouts and chilies in a wok.

Dial up the heat to a medium-high, then add bean sprouts. Fry for a few minutes or until bean sprouts are tender yet crunchy.

Adding green onion and seasonings to a wok of cooked bean sprouts.

Remove from heat, then stir in seasonings and green onion. Your bean sprout stir-fry is ready to be served!

Save this recipe!

Email yourself a link to this page and come back later.

Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.

✅Helpful tips

Dry bean sprouts well - After rinsing, drain them well in a colander and allow them to air dry until ready to use. This helps to prevent bean sprouts from turning soggy after cooking.
Removing the ends of bean sprouts - This step to remove the fibrous ends of bean sprouts is optional, and I usually skip it because I don't find the ends bothersome, and it's time-consuming.
Use a large enough wok or pan - If the pan is crowded, the excess moisture released from bean sprouts will accumulate in the pan, which cause them to turn soggy and watery. I highly recommend using a non-stick frying wok to make this recipe.
Cook on high heat - Cook bean sprouts on medium-high heat for a short period to prevent them from releasing too much moisture. This will help maintain their crunchiness and eliminate their raw taste.
Consume immediately - This dish is best served fresh. Leftovers can be refrigerated for 2-3 days, but bean sprouts will turn soggy.

✨Variations and add-ins

Spice-free - Omit the chilies. Optionally, you can add some sliced red bell pepper to give this dish a pop of color.

Adding other veggies - Feel free to add other vegetables like green beans, shiitake mushrooms, and carrots to this bean sprout stir-fry. Cook sturdier vegetables first, as bean sprouts cook quickly.

Protein - To give this dish a boost of protein, add some raw, pan-fried, or baked tofu. Tofu puffs will work, too. You can stir in some seared chicken, beef, or pork if you are not vegan.

Seasonings - Feel free to change the seasonings used to suit your taste! Some that work particularly well in this recipe include Shaoxing wine, Chinese black vinegar, oyster sauce, and dark soy sauce.

A plate of bean sprout stir fry served with a spoon.

🍚How to serve

Here are some of my go-to dishes to serve with this bean sprout stir-fry:

Rice - Jasmine rice, brown rice, tofu fried rice, kimchi fried rice
Chinese main dishes - black bean sauce tofu, vegan orange chicken, claypot tofu, chow mei fun
Side dishes - Asian cucumber salad, vegan momos, tofu dumplings

❔Commonly asked questions

How do I clean bean sprouts before stir-fry?

Rinse bean sprouts in water a few times and drain them well using a colander. Let them air dry for a while, and they are ready to be added to stir-fries!

Where can I buy bean sprouts?

Bean sprouts are available in most groceries. You can also find them at your local Asian market.

How do I keep bean sprouts fresh?

If you want to keep your bean sprouts fresh for longer, soaking them in water is a good idea. Here's how: First, place your newly purchased bean sprouts in a container and pour enough water over them to cover them. Then, put a lid on the container and store it in the refrigerator. Be sure to change the water every day.

Using this method, your bean sprouts should stay fresh for up to a week.

A plate of bean sprouts stir-fry served with a spoon with 2 cups of teas in the background.

🍽️More vegetable side dishes

If you made this recipe, leave a rating and comment below. We would love to hear from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook, and Pinterest to get the latest updates. 😉