Stir Fried Bean Sprouts

Name: Stir Fried Bean Sprouts
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 tbsp vegetable oil; 2 garlic cloves, minced; 8 oz mung bean sprouts, rinsed; 2 stems scallions, chopped; 2 tsp gluten-free tamari; 1/4 tsp fine sea salt

A quick Vietnamese side dish of tender-crisp bean sprouts stir-fried with garlic and scallions. It brings a fresh crunch and savory aroma to any home-cooked meal.

8 minEasyServes 450 cal/serving

VietnameseSideStovetopVeganVegetarianLow CarbKosher-styleGluten-FreeNut-FreeDairy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

1 tbsp vegetable oil
2 garlic cloves, minced
8 oz mung bean sprouts, rinsed
2 stems scallions, chopped
2 tsp gluten-free tamari
1/4 tsp fine sea salt

Instructions

1

Heat 1 tbsp vegetable oil in a wok or skillet over high heat.
2

Add 2 minced garlic cloves and stir-fry for 15 seconds until fragrant.
3

Add 8 oz rinsed mung bean sprouts and 2 stems chopped scallions, tossing quickly for 1 to 2 minutes until slightly wilted but crisp.
4

Season with 2 tsp gluten-free tamari and 1/4 tsp fine sea salt, toss to combine, and remove from heat immediately.

Questions

How long does Stir Fried Bean Sprouts keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Stir Fried Bean Sprouts?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Nem Nuong main
Xoi Ga main
Urfa Kebab main

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