Ginger-Garlic Sautéed Mung Bean Sprouts with Shallots
A light Filipino vegetable side featuring crunchy mung bean sprouts quickly sautéed with fragrant garlic, ginger, and sweet shallots. This filipino-inspired vegetarian ready in about 12 minutes pairs mung bean sprouts, rinsed, medium shallots, thinly sliced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 60 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups mung bean sprouts, rinsed
- 3 medium shallots, thinly sliced
- 3 cloves garlic cloves, minced
- 1 tbsp fresh ginger, julienned
- 2 tbsp vegetable oil
- 1 tbsp fish sauce
- 1/4 tsp black pepper, ground
- 2 tbsp water
- 2 stalks green onions, chopped
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering. Add 3 thinly sliced shallots, 3 minced garlic cloves, and 1 tbsp julienned fresh ginger. Sauté for 2-3 minutes until fragrant and shallots start to soften.
- Step 2: Add 4 cups rinsed mung bean sprouts and stir-fry for 1 minute to combine.
- Step 3: Pour in 1 tbsp fish sauce, 2 tbsp water, and sprinkle 1/4 tsp ground black pepper. Stir continuously and cook for another 2 minutes until sprouts are tender-crisp and fragrant.
- Step 4: Remove from heat and garnish with 2 chopped green onions. Serve immediately as a side dish.
Equipment for this recipe
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Frequently asked questions
How long does Ginger-Garlic Sautéed Mung Bean Sprouts with Shallots take to make?
Total time is about 12 minutes (5 min prep + 7 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ginger-Garlic Sautéed Mung Bean Sprouts with Shallots?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mung bean sprouts, rinsed from drying out.
Can I substitute ingredients in Ginger-Garlic Sautéed Mung Bean Sprouts with Shallots?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginger-Garlic Sautéed Mung Bean Sprouts with Shallots for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ginger-Garlic Sautéed Mung Bean Sprouts with Shallots?
Filipino vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
