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Stir-fried vegetables with bean sprouts Recipe

Chinese · Side dish · 15 min total

A quick and crunchy stir-fry featuring fresh bean sprouts and colorful vegetables, perfect as a side dish or light main course.

Ingredients

• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 cup snow peas, trimmed
• 4 cups fresh bean sprouts
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon oyster sauce (optional)
• Salt and white pepper to taste
• 2 green onions, sliced (for garnish)

Instructions

1. Heat vegetable oil in a wok or large skillet over high heat until shimmering.
2. Add garlic and ginger; stir-fry for 15 seconds until fragrant.
3. Add carrot, bell pepper, and snow peas; stir-fry for 1-2 minutes until crisp-tender.
4. Add bean sprouts and toss quickly for 30 seconds.
5. Pour in soy sauce, sesame oil, and oyster sauce (if using); stir-fry for another 30 seconds until sprouts are just wilted but still crunchy.
6. Season with salt and white pepper to taste.
7. Transfer to a serving dish and garnish with green onions. Serve immediately.

Tips

• For extra protein, add tofu or cooked chicken.
• Do not overcook bean sprouts; they should remain crisp.
• Serve as a side with steamed rice and your favorite protein.

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