Simple Vegetable Stir Fry with Bean Sprouts

There’s something so comforting about a good stir fry. It’s my go-to dinner when I want something quick but still homemade. I started making this bean sprout version years ago when I was trying to use up extra veggies in my fridge, and it’s become a regular in our weekly rotation.

What I love most about stir fries is how flexible they are. You can toss in whatever vegetables you have on hand, and it’ll still taste great. The bean sprouts add such a nice crunch, and they’re usually really cheap at the grocery store. Plus, the whole thing comes together in one pan – perfect for those nights when I don’t feel like dealing with a mountain of dishes.

If you’re like me and sometimes stare into your fridge wondering what to make for dinner, this recipe might just become your new favorite too. It’s quick, filling, and gets dinner on the table in less than 30 minutes.

What Kind of Bean Sprouts Should I Use?

For stir-frying, fresh mung bean sprouts are your best bet – they’re the most common type you’ll find at grocery stores and Asian markets. Look for sprouts that are firm, crisp, and white in color with yellow heads, avoiding any that appear slimy or have dark spots. While you might occasionally see soybean sprouts at Asian markets (they’re longer and have larger yellow beans attached), mung bean sprouts are more tender and better suited for quick-cooking dishes like stir-fries. If you can, try to buy your bean sprouts the day you plan to cook them, as they tend to spoil quickly even when refrigerated. Before using them, give them a good rinse in cold water and remove any roots or discolored pieces.

Options for Substitutions

This simple stir fry is super adaptable and you can make several easy swaps:

• Cooking oil: Any neutral-flavored oil works well here – try canola, vegetable, or grapeseed oil. For a different flavor, sesame oil is nice too, but use just 1 tablespoon as it’s more intense.
• Bean sprouts: While mung bean sprouts give this dish its classic crunch, you can use soybean sprouts instead. If you can’t find any sprouts, try thinly sliced celery or water chestnuts for that crispy texture.
• Carrots and cabbage: Feel free to switch these up with other crunchy veggies like bell peppers, snap peas, or thinly sliced broccoli stems. Just make sure to cut everything thin so it cooks quickly.
• Light soy sauce: Regular soy sauce works fine – just use a bit less. You could also try tamari for a gluten-free option or coconut aminos for a soy-free version.
• Garlic seasoning: Fresh minced garlic works great here – use 2 cloves. Or try 1/4 teaspoon of garlic powder if that’s what you have.
• Sugar: You can skip it entirely, or use honey or maple syrup instead. Even a splash of mirin (Japanese rice wine) works well for sweetness.

Watch Out for These Mistakes While Cooking

The biggest mistake when making stir-fry is overcrowding the pan, which causes the vegetables to steam instead of staying crisp – work in batches if needed and keep your pan hot throughout the cooking process. A common error is cooking bean sprouts too long, making them mushy and waterlogged – they only need 2-3 minutes of cooking time to maintain their signature crunch. To prevent your vegetables from becoming soggy, make sure to thoroughly drain the bean sprouts before cooking and add the soy sauce only at the very end of cooking. For the best texture and flavor, try cooking your vegetables in order of density – start with carrots and cabbage, then add the bean sprouts and green onions last, ensuring each ingredient is cooked just right.

What to Serve With Vegetable Stir Fry?

This light and crunchy stir fry pairs perfectly with a bowl of steamed jasmine or brown rice to soak up all those tasty sauce drippings. If you’re keeping things low-carb, cauliflower rice makes a great alternative, or you could serve it over some pan-fried noodles for a more substantial meal. To round out the meal, I like to add some protein – grilled chicken, pan-seared tofu, or simple scrambled eggs all work great with these veggies. You could also serve it alongside some hot and sour soup or egg drop soup for a complete Chinese-inspired dinner.

Storage Instructions

Keep Fresh: This stir fry is best enjoyed right after cooking, but if you have leftovers, place them in an airtight container and pop them in the fridge. They’ll stay good for 2-3 days, though the bean sprouts might lose some of their signature crunch over time.

Prep Ahead: Want to save time? You can wash and chop all your veggies (except the bean sprouts) up to 2 days ahead and keep them in separate containers in the fridge. I recommend waiting to prep the bean sprouts until you’re ready to cook – they’re freshest this way!

Warm Up: To enjoy your leftover stir fry, give it a quick heat in a wok or skillet over medium-high heat for 2-3 minutes. This helps maintain the vegetables’ texture better than microwaving. If you do use the microwave, heat in 30-second intervals to avoid making the veggies too soft.

Preparation Time	10-15 minutes
Cooking Time	5-8 minutes
Total Time	15-23 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 250-300
• Protein: 8-10 g
• Fat: 15-18 g
• Carbohydrates: 30-35 g

Ingredients

• 2 tablespoons cooking oil
• 1 pound mung bean sprouts
• 1 cup finely shredded carrots
• 1 cup finely shredded cabbage
• 1 cup sliced green onions
• 1/2 teaspoon garlic seasoning
• 2 tablespoons light soy sauce
• 1 teaspoon sugar, optional
• Salt and pepper to taste
• Extra chopped scallions for garnish

Step 1: Prepare the Mung Bean Sprouts

Begin by draining any excess water from the mung bean sprouts.

Rinse them a couple of times to ensure they’re clean.

After rinsing, soak the mung bean sprouts in a large bowl of water for five minutes.

Once soaked, drain them in a colander.

Squeeze out as much water as possible from the sprouts and pat them dry with a towel or paper towels to remove any remaining moisture.

Step 2: Stir-Fry the Vegetables

Add oil to a wok and heat it over medium-high heat.

Once the oil is hot, add the mung bean sprouts, carrots, and cabbage to the wok.

Stir-fry the vegetables for about 3 minutes, tossing them frequently to ensure even cooking.

Step 3: Final Seasoning and Cooking

To the wok, add chopped green onions, a dash of garlic powder, soy sauce, and a small amount of sugar.

Continue to stir-fry the mixture for an additional 2-3 minutes, ensuring everything is well combined and heated through.

Remove the wok from the heat once done.

Step 4: Serve and Garnish

Transfer the stir-fried vegetables to a serving dish.

Sprinkle a pinch of salt and pepper on top for extra flavor.

Garnish with fresh green onions, if desired, for a touch of color and freshness.

Serve hot and enjoy your flavorful stir-fry!