Stir-Fried Bean Sprouts and Vegetables
Bean sprouts bring a delightful crunch and fresh flavor to any dish, making them the perfect addition to your stir-fry or salad. In this quick and easy recipe, we’ll sauté vibrant vegetables and toss in these crunchy gems for a meal that’s both nutritious and satisfying. Ideal for busy weeknights, this dish is versatile enough to serve as a side or main course, ensuring your family and friends will be asking for seconds!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Ingredients
Scale
- 2 cups fresh bean sprouts
- 1 cup bell peppers, thinly sliced (red or yellow)
- 1 cup carrots, shredded
- 2 tablespoons low-sodium soy sauce
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 2 green onions, chopped
- 1 cup chicken, tofu, or shrimp (optional)
Instructions
- Prepare your cooking space: Gather all ingredients and tools—including a large skillet or wok.
- Prep your veggies: Rinse bean sprouts under cold water. Slice bell peppers and shred carrots.
- Sauté aromatics: Heat sesame oil in the skillet over medium-high heat. Add minced garlic and sauté for about 30 seconds.
- Add your veggies: Toss in bell peppers and carrots; cook for 3-4 minutes until they soften slightly.
- Add bean sprouts: Fold in bean sprouts and cook for another 2-3 minutes until they are just tender.
- Add soy sauce: Drizzle soy sauce over the veggies and cook for an additional minute to blend flavors.
- Finish up: Remove from heat and sprinkle with green onions before serving hot.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 80
- Sugar: 5g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg