Stir Fry Mung Bean Sprouts Recipe (Vegan Friendly)

Raw bean sprouts: These Asian vegetables are good as a meat substitute! The sprouted mung beans are perfect for quick stir fry. They have a delicious, crunchy texture.

Sichuan peppercorns: These tiny reddish-brown spices are popular for their flavor and numbing sensation. You can purchase them in any Asian grocery store.

Cooking oil: You can use any oil with a high smoke-point.

Minced garlic: Garlic adds a robust flavor to stir-fry. It has a pungent, slightly sweet, and earthy taste when cooked. A must-have ingredient!

Light soy sauce and black vinegar: Soy sauce and vinegar are two common ingredients used in Chinese stir-fry recipes to add flavor and depth to the dish. They create a good balance of saltiness, umami, and acidity in this stir-fry dish.

Green onions: Add the green parts towards the end for extra flavor or use as a garnish.

Salt and pepper: to taste.

Pinch of sugar: it is optional.

Fresh whole red chili and roasted sesame seeds: I use them as a garnish.

Wash the bean sprouts thoroughly under cold running water. Trim any long roots or damaged ends. Drain and place them in a large bowl.

Heat the cooking oil in a wok over medium-high heat. Add in the Sichuan peppercorns until they turn to a darker color. Remove them with a slotted spoon.

Add the minced garlic to the hot oil. Stir-fry for about 30 seconds until they become fragrant. Add the washed bean sprouts to the wok. Stir-fry for 2-3 minutes until they begin to wilt slightly but maintain a little crunch.

Fold in the green onion pieces(about 2 inches) and continually stir fry for 30 seconds.

Drizzle the light soy sauce and black vinegar over the sprouts. Stir-fry for an additional minute to evenly coat the sprouts.

Sprinkle with salt, black pepper, and a pinch of sugar (optional)to taste.

Transfer the stir-fried mung bean sprouts to a serving dish. Garnish with chopped red chilis and a sprinkle of roasted sesame seeds. Enjoy your perfect side dish!

Here are some tips and tricks to help you achieve a delicious stir fry:

• Dry well: After rinsing, pat the bean sprouts dry with a paper towel or allow excess moisture to drain before adding them to the wok. Water can cause splashing in a stir-fry if it comes into contact with hot oil or hot surfaces in the pan.
• High Heat: Use a high-heat cooking oil with a high smoke point, like peanut or vegetable oil. Heat your wok until it's hot before adding the oil.
• Stir Constantly: Keep the sprouts moving in the wok by stirring or tossing them frequently. This prevents sticking and ensures even cooking.
• Quick Cooking: Mung bean sprouts cook quickly, usually in 2-3 minutes. Overcooking can lead to mushy sprouts, so keep a close eye on them.
• Texture: This recipe aims for a crisp texture. The sprouts should retain their crunchiness. Cook longer if you prefer softer sprouts.
• Variations: Experiment with different flavors by adding ingredients like carrots or tofu for added texture and taste.
• Adjust the Heat: Adjust the level of spiciness to your preference by adding more or less fresh chili peppers.

By following these tips and tricks, you'll be well on your way to making a flavorful stir-fried mung bean sprout dish.

Storing: Transfer the stir-fry to an airtight container or a resealable plastic bag. Place the container in the refrigerator and keep it for up to 4 days.

Reheating: While there are a few ways to reheat bean sprouts, I recommend the stove top method, as it allows you to control the heat and prevent overcooking. You can simply stir-fry the leftovers for 1-2 minutes, constantly tossing and turning, until heated through.

If you are following a vegan diet, looking for meat substitutes, or simply want to explore the world of Asian cuisine, mung bean sprouts are your go-to ingredient. Did I mention that they are super easy to grow at home? If you have some time and a little bit of patience, you can even grow your own homegrown mung bean sprouts. It's a fun and rewarding experience. Give this easy mung bean sprout stir-fry recipe a try the next time. You won't be disappointed!

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