Mung Bean Sprout Stir-Fry (炒豆芽, Chǎo dòu yá) is definitely my favorite go-to meal when I need a quick dish for lunch or dinner. If you are looking for ways to eat more warm veggie dishes when the weather is cold, then you need to try this easy stir-fry dish!
Have you tried Mung Bean Sprout (Taugeh) before? This little gem sprouts from dried mung beans. It is was one of the most cost-saving dishes when I was a kid. It is packed with crunch and flavors but costs less than $1 per meal (20 years ago).
Many major grocery stores now carry mung bean sprouts, and most supplies come from local suppliers. If you can’t find them and would love to try this dish, you can easily sprout this at home with dried mung beans. Today, you’ll see how to incorporate this delicious sprout into your daily meal. This recipe is vegan, gluten-free, and easily customizable.
How to Stir-Fry Mung Bean Sprouts
First, prepare the mung bean sprouts by removing the ends. Skip this step if preferred and wash the sprouts thoroughly before use.
When it comes to stir-fry, a heated large pan is necessary. A large pan allows you to quickly stir-fry vegetables with an even heat. So, if possible, use a good pan that can distribute even heat.
Add a drizzle of oil in a heated pan and season with salt. Then, sauté garlic and chili until fragrant and add in the mung bean sprouts.
Quickly toss the mung bean sprouts and season with mushrooms or umami seasoning. Serve warm – how easy is that, right?
One quick tip is to not overcook the mung bean sprout as it will lose its crunch. I stir fry them until they look a bit matte and dish them out immediately. To watch how I stir fry these mung bean sprouts, please watch my YouTube video below (starts from 2:16 to the end).
How to Store Fresh Mung Bean Sprouts
Have you ever bought fresh mung bean sprouts and found that they start to wilt in the refrigerator? Here is what you can do once you get it from the store: (Note – These steps work well with soybean sprouts as well)
- Do not wash. Remove the ends
- Wrap them using a clean paper towel
- Store in a bag and this should last up to 3 days in the fridge
- Wash and rinse the mung bean sprouts before use.
Mung Bean Sprouts Stir-Fry variations
There are many other ingredients that you can use to make and Asian stir-fry. Here are some that I like with mung bean sprouts:
- Fermented bean curd (super delicious if you like this ingredient). Use this to replace the salt
- Soy sauce – if you are using soy sauce, drizzle in around the pan towards the end, it gives the mung bean sprouts the extra flavor.
- Add tofu or tofu puffs – My favorite combo is mung bean sprouts with tofu puffs! They go so well together. Give it a try.
- Salted ‘fish’ – The salted vegan ‘fish’ is made from fried seasoned bean curd. I have never seen any here in the States but love to add this for the crunch and saltiness.
Why You Need to Try this Mung Bean Sprout Stir-Fry
- It’s the simplest dish when you need a warm veggie dish
- Quick and Easy
- Delicious and Flavorful
- Easily customizable – add some tofu or other protein of choice
- For Allium-free: skip the garlic and replace spring onion with cilantro
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
Easy Mung Bean Sprouts Stir Fry – 炒豆芽
- 1 lb fresh mung bean sprouts
- 2 cloves garlic sliced (optional) or check my options above
- 2 Thai Chilis sliced
- ½ teaspoon salt or more, adjust to taste
- a handful of chopped scallions or cilantro
- a pinch of mushroom powder or your favorite umami seasoning
- oil for cooking
- (Optional) Prepare the mung bean sprouts by removing the ends. Wash and rinse with cold water and shake off excess water. I like to let them dry in my colander.
- Heat a large non-stick wok, then add in a drizzle of oil.
- When the oil is warm up, add in the salt and garlic, if using.
- Sauté garlic (if using) until fragrant, then add in the chili and mung bean sprouts. Quickly toss everything together and stir-fry* until all the ingredients are incorporated.
- Season with a pinch of mushrooms or umami seasoning of your choice.
- Finally, fold in the chopped scallions or cilantro and serve warm.
- Most restaurants do not remove the ends of the mung bean sprouts (except soybean sprouts), it’s just my personal preference. Skip this step if you prefer.
- Note: Adjust your time based on how crunchy you want your mung bean sprouts to be and do not overcook.
- For other cooking or pairing variations, please see the above section Mung Bean Sprouts Stir-Fry variations
- Mung Bean Sprouts Stir-Fry video, 炒豆芽 (starts at 2:16)
This recipe is easy and quick to make. Super delicious! I also added some other spice I like and it turned out great. This is also an amazing topping for buddha bowls!
Thanks a lot Jacqui. I love mung bean sprouts a lot. Great tip as topping as well. Have a wonderful day. Best, WoonHeng