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Stir Fry Bean Sprouts is a fresh, crisp, and juicy side dish that goes with everything! Quick and refreshing, this mung bean sauté delivers savory flavors and an irresistible crunch. I’ve added snow peas for texture and a pop of color. Option to top with crispy shallots for extra yum!
This stir-fry is a Taiwanese homestyle staple found in lunch spots, street stalls, and home kitchens. It’s simple, budget-friendly, and full of flavor—one of those everyday dishes that never gets old!
Table of Contents
Ingredient notes
This Chinese bean sprouts recipe uses pantry staples to build a beautiful depth of flavor. It couldn’t be simpler!
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- Mung Bean Sprouts: Look for firm, white sprouts with crisp yellow tips—no slimy or dark spots. Fresh sprouts should feel light and crunchy, not limp or mushy.
- Snow Peas: Adds crunch and color to the dish.
- Garlic Cloves: Finely minced to bring aromatic flavor to the stir fry.
- Oyster Sauce: This thick, umami-rich and subtly sweet Chinese sauce adds depth of flavor. Use a gluten-free oyster sauce as needed.
- Toasted Sesame Oil: Ties the dish together with a nutty taste classic to Asian cooking.
- Fried Shallots or red onion as an optional garnish. They add crunchiness and make the dish look nice. I used store-bought fried shallots for ease.
Mung bean sprouts vs. Soybean sprouts
Mung bean sprouts (aka white bean sprouts) are thin, crisp, and juicy, with tiny yellow heads and a fresh, mild flavor. Soybean sprouts are thicker and chewier, with larger yellow heads and a nuttier taste. For this bean sprouts stir fry, mung bean sprouts are the best choice for their delicate crunch.
How to stir fry bean sprouts Chinese style
Sauteed bean sprouts are so fast—just 10 minutes from prep to plate! For any Chinese-style stir fry, prep all ingredients first and stir fry quickly so it stays crisp and flavorful.
Prepare bean sprouts:
- Rinse bean sprouts under cold water, drain, and place on a towel to dry. Pick out any wilted or brown sprouts and nip away the tip ends. Pat dry with a paper towel to remove excess water.
- Trim the end of the snow peas and remove strings. Slice them lengthwise into long, thin strips.
- Finely mince the garlic.
Stir fry bean sprouts:
- Add the garlic to a hot pan or wok with oil and sauté over medium heat for 5-6 seconds to fragrant the oil.
- Turn up the heat to high. Add the bean sprouts and snow peas. Sauté for 1 to 1.5 minutes, tossing continuously to aerate and prevent overcooking.
- Bean sprouts have no flavor so lightly season with salt, oyster sauce, and sesame oil. Toss well and turn off the heat.
- Transfer to a serving plate and garnish with fried shallots. Taste and adjust salt if needed. Serve warm or at room temperature.
Tips for fresh, crunchy stir fried bean sprouts
- Prep Everything First – Stir-frying is fast! Have all ingredients measured and ready before you start.
- How Long to Cook Bean Sprouts – Cook over high heat for no more than 2.5 minutes to keep the sprouts crisp. Any longer, and they’ll start releasing moisture.
- Keep Tossing – Constant tossing and scooping help aerate the sprouts, preventing them from overcooking.
- Make Sure Your Pan Is Hot Enough – You should hear a steady sizzle as soon as the sprouts hit the skillet. If not, turn up the heat.
- Use a Splatter Guard, Not a Lid – A splatter guard lets moisture escape, keeping the stir-fry crisp. A lid traps steam, making the dish watery.
Serving ideas
Stir Fried Bean Sprouts are a great way to add freshness and crunch to any meal. Serve it as a side with protein mains or use it as a crisp topping for noodle and salad dishes!
- Protein Mains: I love the freshness they bring to stir fries! Try with my ginger chicken stir fry, black pepper chicken, or beef with garlic sauce for a classic takeout experience.
- Add to Side Dishes: Use as a topper for my Taiwanese cold peanut noodles, this silken tofu salad, a spicy cucumber salad, or my Taiwanese popcorn chicken.
FAQs
Rinse the sprouts under tap water, remove any wilted ones, and drain well. Pat them dry with a clean kitchen towel and store them in an airtight, flat container lined with paper towels in the fridge for 1–2 days. For slightly longer storage, keep them in a bowl of cold water in the fridge, changing the water daily (lasts up to 3 days). Do not freeze—they’ll lose their crunch!
Yes, but they should be thoroughly rinsed before eating. They are great for soft spring rolls such as Shrimp summer rolls or as a topping for Brisket pho. If eating raw, use fresh, crisp sprouts and rinse them well under cold water.
More recipes with bean sprouts
Wondering what else to make with bean sprouts? Here are some of my all-time favorite bean sprout dishes!
- Korean mung bean sprouts salad — crispy, refreshing, and low-carb!
- Vegetarian bibimbap with loads of vegetables in a sweet and savory sauce.
- Cantonese chow mein — a saucy veggie and noodle dish.
- House special chow mein with tender chicken, juicy shrimp and crisp veggies.
Bean sprouts stir fry recipe
Ingredients
- 12 oz bean sprouts
- 3.3 oz snow peas
- 0.7 oz garlic cloves 3 large, finely minced
- 0.5 tbsp avocado oil
- 0.5 tsp coarse sea salt or to taste
- 1 tbsp oyster sauce
- 2 tsp toasted sesame oil
- Sprinkle fried shallots fried red onion, store-bought, optional
Instructions
PREP:
- Rinse the bean sprouts under cold water to remove any dirt. Pick out any wilted or brown ones, then drain well. Spread them over a clean kitchen towel and gently pat dry.
- Trim the snow peas by snipping off the ends and pulling away any tough strings along the edges. Stack a few pieces and slice them lengthwise into long, thin strips similar in shape to the bean sprouts.
- Finely mince the garlic.
STIR FRY:
- Preheat a large sauté pan with oil over medium heat until hot.
- Add the garlic and sauté quickly for 5-6 seconds until fragrant.
- Turn the heat up to high. Add the bean sprouts and snow peas, then toss and scoop continuously for 1 to 1.5 minutes.
- Season with salt, oyster sauce, and sesame oil. Keep tossing for another 30 seconds to 1 minute, then turn off the heat.
- Transfer to a serving plate and sprinkle with fried shallots, if using. Taste and adjust salt if needed. Serve warm or at room temperature.
Notes
- Prep Before You Start
Have everything ready before stir-frying. The process is quick, and you won’t have time to gather ingredients or measure seasonings once you start cooking. - Stir-Fry Time & Texture
Bean sprouts contain a lot of moisture, so to keep them crisp, stir-fry over high heat for no more than 2.5 minutes. Any longer, and they’ll start releasing moisture, affecting the texture and taste. - Keep Tossing While Stir-Frying
Constant tossing and scooping help aerate the ingredients, preventing the bean sprouts from overcooking and turning limp. - How to Know If Your Pan Is Hot Enough
You should hear a constant sizzling sound throughout the stir-fry. If not, turn the heat up higher. - Use a Splatter Guard, Not a Lid
A splatter guard lets moisture escape, keeping the stir-fry crisp. A lid traps steam, making the dish watery. Stick with a splatter guard for the best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
