I crafted a quick homestyle Chinese bean sprout dish that’s vegan and gluten-free adaptable and features one unexpected pantry ingredient I bet you haven’t tried with sprouts.

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I love how mung bean sprouts flip from soft to snappy in a minute and carry flavors like a sponge. With garlic they sing, and a couple quick tricks make dinner feel homestyle but not heavy.

I usually make this when I want something quick, healthy and kind of surprising, cause sprouts are way more interesting than people expect. This Bean Sprout Dish is the kind I come back to on busy nights, it’s vegan friendly and easy to tweak so you can make it your own.

You might think simple food is boring, but this one keeps pulling me back.

Ingredients

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Bean sprouts are crunchy, low calorie, high in vitamin C and fiber, fresh taste
Tofu adds plant protein, mild creaminess, boosts calcium and iron for veg diets
Garlic gives sharp savory punch, has immune boosting compounds, not overly sweet
Ginger brings warm spicy zip, aids digestion and pairs great with soy
Soy sauce adds salty umami depth, gives savory backbone and a little sweetness
Toasted sesame oil adds nutty aroma and finishing richness, use sparingly though
Carrot adds crunch, natural sweetness, beta carotene and color, keeps dish bright

Ingredient Quantities

1 lb (450 g) mung bean sprouts, rinsed and drained

2 tbsp vegetable oil or peanut oil

1 tsp toasted sesame oil

3 cloves garlic, minced

1 tbsp fresh ginger, minced

3 green onions, sliced

1 medium carrot, julienned

1 small red bell pepper, thinly sliced (optional)

7 oz (200 g) firm tofu, pressed and cubed (optional)

3 tbsp low sodium soy sauce or tamari for gluten free option

1 tbsp rice vinegar

1 tsp granulated sugar

1/4 tsp white pepper or black pepper

2 tbsp vegetable broth or water

1 tsp cornstarch optional, for light thickening

1 tbsp toasted sesame seeds optional, for garnish

Salt to taste

How to Make this

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1. Prep everything first so this goes fast: rinse and drain 1 lb mung bean sprouts, mince 3 cloves garlic and 1 tbsp fresh ginger, slice 3 green onions (reserve some greens for garnish), julienne 1 medium carrot, thinly slice 1 small red bell pepper if using, and cube 7 oz firm tofu if using (make sure it’s pressed).

2. Whisk the sauce in a small bowl: 3 tbsp low sodium soy sauce or tamari, 1 tbsp rice vinegar, 1 tsp granulated sugar, 1/4 tsp white or black pepper, 2 tbsp vegetable broth or water, and 1 tsp cornstarch if you want a slightly thicker glaze. Stir so the sugar and cornstarch dissolve.

3. Heat a wok or large skillet over high heat until very hot, add 2 tbsp vegetable or peanut oil. If using tofu, sear the cubes in a single layer until golden and crisp on all sides, about 3 5 minutes, then remove and set aside.

4. Lower heat to medium high and add a little more oil if needed, toss in the garlic and ginger and stir for about 20 seconds until fragrant but not burnt, then add the carrot and red bell pepper and stir fry 1 2 minutes until they start to soften.

5. Add the white parts of the green onions and the mung bean sprouts, stir quickly to combine, keep the pan hot and toss often so the sprouts stay crisp; cook just 1 2 minutes — you want them still crunchy not soggy.

6. Return the tofu to the pan if using, give the sauce a quick stir and pour it over everything, toss constantly until the sauce thickens and glazes the veggies, about 30 60 seconds (if you skipped the cornstarch it’ll just be a lighter saucy coating).

7. Turn off the heat and stir in 1 tsp toasted sesame oil for aroma, taste and add salt if needed (remember soy sauce is salty so you may not need much).

8. Sprinkle with 1 tbsp toasted sesame seeds and the reserved green onion tops, give one last toss and serve immediately over rice or noodles, or just eat it straight cause it’s that good.

Equipment Needed

1. Wok or large skillet, big enough to toss everything
2. Chef’s knife — sharp is better, don’t use a dull one
3. Cutting board, for veg and tofu prep
4. Small bowl and a whisk or fork, for the sauce
5. Measuring spoons (tbsp + tsp) and a 1/4 cup or small measuring cup
6. Heatproof spatula and a pair of tongs or a slotted spoon to toss stuff
7. Colander or sieve to rinse and drain the sprouts
8. Paper towels or a clean kitchen towel to pat/press tofu and dry things

FAQ

Q: How do I keep the bean sprouts crisp and not soggy? A: Dry them well before cooking, use a very hot pan and stir fry fast. Cook carrots and peppers first, then add sprouts near the end and toss 30 to 60 seconds. Don’t add too much liquid and don’t cover the pan, or they’ll steam and go limp.

Q: Can I make this gluten free or vegan? A: Yes. Use tamari instead of soy sauce for gluten free, and the recipe is already vegan if you include tofu or just skip it. Check your vegetable broth and any sauces to be sure they’re labeled gluten free.

Q: Do I have to use tofu and how do I keep it from falling apart? A: Tofu is optional. If you use it, press it first to remove water, cube it, then pan fry on medium high until golden on all sides. Dusting lightly with cornstarch helps it crisp and hold together. Add the tofu back in at the end so it doesn’t break up while stir frying.

Q: My stir fry is too thin or watery, how do I thicken the sauce? A: Mix 1 tsp cornstarch with 2 tbsp cold water and stir that into the pan at the end. Let it bubble for a minute to thicken. If you want more sauce, add a little extra soy sauce and broth, then thicken the same way.

Q: Can I make this ahead or freeze leftovers? A: You can make it ahead and store in the fridge for up to 3 days in an airtight container. Reheat quick in a hot pan so sprouts stay semi-crisp. Freezing is not great—sprouts become mushy when thawed.

Q: What are quick swaps or add ins if I want more flavor? A: Use peanut oil for nuttier taste, add a splash of rice vinegar or a squeeze of lime at the end, toss in red pepper flakes or chili oil for heat, and finish with toasted sesame oil and seeds for more aroma. Green onions on top brighten it up.

Bean Sprout Stir Fry Recipe Substitutions and Variations

Mung bean sprouts: if you cant find them use shredded Napa cabbage, thinly sliced snap peas, or julienned bok choy for the same crunch and quick cook time. Cabbage may need an extra minute on the heat.
Firm tofu: swap with tempeh for a nuttier chew, cooked chickpeas for a softer protein, or sliced shiitake mushrooms for a meaty bite if you want no soy.
Soy sauce or tamari: use coconut aminos for a soy free option, liquid aminos, or dissolve a teaspoon of miso in a little water for savory depth if you dont have either.
Toasted sesame oil: if you want that toasty note but dont have it, stir in a small splash of peanut oil or walnut oil and sprinkle toasted sesame seeds on top, just use less cause the flavor can be strong.

Pro Tips

1. Dry the sprouts really well before they hit the pan, like, seriously dry. Any extra water will steam them and make them soggy instead of crisp, so use a salad spinner or pat them with towels. Dont skip this even if youre in a hurry.

2. For tofu that actually stays crunchy, press it extra long or freeze and thaw once for a chewier texture, then toss the cubes lightly in a little cornstarch just before searing. Cook the tofu on its own in a hot pan so it browns instead of stewing with the veggies.

3. Keep the sauce simple but taste as you go. If it seems flat add a tiny splash more rice vinegar or soy, or a pinch more sugar to lift it. Always dissolve cornstarch in cold liquid first so you dont get lumps, and add the sauce at the very end so it just glazes everything.

4. Mise en place is not optional here. Have everything chopped and ready, pan screaming hot, and dont overcrowd the wok. Work quick in short bursts so carrots and sprouts stay crunchy, and finish with sesame oil off the heat for the best aroma.