A quick and easy Stir Fry Mung Bean Sprouts that is the perfect potpourri of vegetable goodness for when you just need dinner to happen in under 30 minutes!
Explore more of my must-try delicious meatless side dish recipes: Vegetarian Ginisang Monggo, Roasted Green Beans and Potatoes, and Easy Vegan Chili.
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Health Benefits of Mung Bean Sprouts
- Rich in B vitamins, and also, selenium
- Great levels of antioxidants decrease the risk of chronic disease
- Helps in reducing bad cholesterol levels
- Mung bean sprouts are fiber-rich
- It may lower blood sugar levels
Substitutions
- Feel free to swap any of the vegetables with others you have on hand. Broccoli, snap peas, or zucchini can be great alternatives.
- If tofu isn’t your favorite, try using chicken, beef, or pork instead. For a vegetarian option, you can use mushrooms.
- To make the dish gluten-free, use tamari sauce instead of soy sauce and ensure the vegetarian oyster sauce is gluten-free.
Variations
- You can also enhance the dish with sesame oil or a bit of fresh ginger and garlic.
- Top the dish with chopped green onion or scallions for extra flavor and a nice crunch.
Storage
Store any leftovers in an airtight container in the refrigerator. This dish will keep well for up to 3 days. To reheat, simply microwave or sauté in a pan until heated through. Note that the mung bean sprouts may lose some of their crunchiness upon reheating.
Top Tips
- Do not overmix the mung bean sprouts with the other vegetables. It is best to do the tossing motion, just enough to season and incorporate with the vegetables and tofu.
- In stir-frying mung bean sprouts, it is best to put the stove on high heat. This easy but important tip will help retain the crispiness of the mung bean sprouts.
- After rinsing the mung bean sprouts, make sure to drain any excess water well. If you need to soak them, use cold water for the best results.
Ingredients
Listed below are all the ingredients you will need:
- tofu
- coconut oil
- onion
- chayote
- carrots
- baguio beans
- bell pepper
- soy sauce
- vegetarian oyster sauce
- salt
- black pepper
- mushroom seasoning
- mung bean sprouts
Instructions
Deep fry tofu until cooked and separate.
Pre-heat pan or wok in medium-high heat then put in coconut oil, then sauté onions until translucent:
Then add ½ cup chayote, ½ cup carrots, and ¼ cup Baguio beans then sauté, just half cooked for around 3-5 mins:
Then add bell pepper, mix and sauté for another minute:
Add soy sauce and vegetarian oyster sauce then mix:
Then add deep-fried tofu and 1 tsp salt, ½ tsp black pepper, and ½ tsp mushroom seasoning:
Mix, then add 3 cups mongo sprouts cover, and let it simmer for a minute or two:
Sauté until sprouts are semi-translucent:
This yummy recipe is ready to be served! It can feed 4-5 people but you can eat it by yourself, don't worry, you are not alone, lol!
Mung bean sprouts have a distinct earthy and delicious taste. Adding tofu and other vegetables would make a complete and nutritious meal.
Frequently Asked Questions
Stir Fry Mung Bean Sprout
Ingredients
Main Ingredients:
- 1 block tofu fried
- 2 tablespoons coconut oil
- 1 small onion chopped
- ½ cup chayote sliced
- ½ cup carrots sliced
- ¼ cup baguio beans sliced
- 1 small bell pepper sliced
Seasoning:
- 2 tablespoons soy sauce
- 1 tablespoon vegetarian oyster sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon mushroom seasoning
Final Addition:
- 3 cups mung bean sprouts
Instructions
Fry the Tofu:
- Deep fry the tofu until golden and crispy. Set aside.
Sauté the Vegetables:
- Preheat a pan over medium heat and add 2 tablespoons of coconut oil.
- Sauté the chopped onions until translucent.
- Add the chayote, carrots, and baguio beans. Sauté for about 5 minutes until the vegetables are halfway cooked.
- Stir in the sliced bell pepper and sauté for another minute.
Mix in the Sauces and Seasoning:
- Add the soy sauce and vegetarian oyster sauce.
- Then, mix in the deep-fried tofu, salt, black pepper, and mushroom seasoning.
- Add the mung bean sprouts and cover with a lid. Allow it to simmer for 2-3 minutes, or until the sprouts are semi-translucent.
Serve:
- Serve hot, best enjoyed with steamed rice.
Notes
Julius says
Monggo sprouts and tofu, my favorites in one dish!
Mark says
so easy to make, thank you lainey!
Lainey says
You're so welcome, Mark! 😊 I'm glad you found it easy to make! Let me know how it turned out or if you try any fun variations! 🍽️