A quick and flavorful stir-fry recipe featuring fresh bean sprouts and a variety of vegetables, perfect for a healthy meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Stir-Fry
Cuisine:Asian
Diet:Vegetarian
Ingredients
Scale
1 lb fresh bean sprouts, rinsed and drained
2 tbsp vegetable oil
4 garlic cloves, minced
1 small onion, thinly sliced
1 medium carrot, cut into thin matchsticks
2 green onions, chopped
2 tbsp soy sauce
1 tbsp oyster sauce
1/2 tsp sesame oil
1/4 tsp ground black pepper
2 tbsp water, if needed
1 tsp sesame seeds, optional
Instructions
Rinse the bean sprouts thoroughly under cold running water and drain well. Slice the onion, cut the carrot into thin matchsticks, mince the garlic, and chop the green onions.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced onion. Stir-fry for about 1–2 minutes until fragrant and the onion begins to soften.
Add the carrots and stir-fry for 2 minutes. Keep the vegetables moving so they cook evenly while retaining some crunch.
Add the bean sprouts to the skillet. Stir-fry over medium-high to high heat for 2–3 minutes, tossing frequently until they begin to soften but remain crisp.
Pour in the soy sauce and oyster sauce. Add the ground black pepper and sesame oil. Toss everything together until the bean sprouts and vegetables are evenly coated. If the mixture looks too dry, add 1–2 tablespoons of water.
Add the chopped green onions and toss for another 30 seconds. Remove from the heat and sprinkle with sesame seeds, if desired. Serve immediately while hot and crunchy.
Notes
For a vegetarian version, omit the oyster sauce or use a vegetarian alternative.
Feel free to add other vegetables like bell peppers or snap peas for extra flavor and nutrition.