I’m not sure how many of you are into bean sprouts, but this is a recipe I truly love so…here we go! A super awesome and super easy bean sprouts stir-fry <3
In fact, it’s really quite versatile too!
It’s great with rice, but you can totally eat it on its own, which is what I do most often, because I am too lazy to cook rice sometimes. In fact you can even make a large batch, keep it in the fridge, and eat it cold – kind of like a “salad”. Except that it’s probably not as healthy as a real salad, lol.
Well that’s what I do sometimes :p Better to snack on some bean sprouts than chips, right?!
It is seriously easy. Like I can make this in 10 minutes kinda easy. And it has less than 5 ingredients. Plus it’s cheap. It’s definitely broke vegan approved :p
Actually, you can make this super healthy by sprouting your own sprouts from mung beans! I actually have a sprouting jar but…too lazy. I cannot be saved, I know 😉
For a satisfying meal, I love to eat this bean sprouts stir-fry with rice and another side of protein – usually tempeh or tofu, because, you know. Gotta roll with the Asian theme here.
The pictures show tempeh because…I just love tempeh. But fret not, tofu would be amazing with this too! Go ahead and make a tofu side if you wish, like my Tofu In Ginger Soy Sauce or my Teriyaki Tofu :p
Alright – let’s get to the recipe!
Easy Bean Sprouts Stir-Fry
- 3 cups bean sprouts
- 2 clove garlic
- 2 teaspoons soy sauce
- 1 teaspoon vegetable oil
Heat up 1 teaspoon of vegetable oil in a frying pan. Meanwhile, mince two cloves of garlic.
When the oil is hot enough, fry the minced garlic over medium heat. Meanwhile, rinse and prepare 3 cups of bean sprouts.
When the garlic starts to brown, throw in the bean sprouts and stir-fry over medium to high heat for about 2-3 minutes.
Towards the end, add 2 teaspoons of soy sauce and fry for about another minute. Turn off the heat and serve.
You can add more salt if necessary but I find this level of saltiness to be just right.