Sautéed Mung Bean Sprouts with Garlic and Bagoong

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Quick stir-fried mung bean sprouts brightened by fragrant garlic and a savory hint of fermented shrimp paste, a classic Filipino vegetable side. This Filipino-inspired vegetarian recipe, ready in about 10 minutes, pairs mung bean sprouts, garlic cloves, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 100 calories and feeds 3, 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.

Prep: 5 min Cook: 5 min Serves 3 Filipino cuisine 100 cal/serving

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Ingredients

4 cups, rinsed and drained mung bean sprouts
4 cloves, thinly sliced garlic cloves
2 tablespoons vegetable oil
1 tablespoon bagoong alamang (fermented shrimp paste)
2 tablespoons water
2 stalks, chopped for garnish spring onions
to taste black pepper

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Instructions

Step 1: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium heat. Add 4 thinly sliced garlic cloves and sauté for 1-2 minutes until golden and fragrant, careful not to burn.
Step 2: Add 1 tablespoon bagoong alamang and cook for 30 seconds, stirring to release its aroma.
Step 3: Toss in 4 cups mung bean sprouts and 2 tablespoons water, stirring quickly to coat the sprouts with garlic and bagoong mixture. Cook for 2-3 minutes until sprouts are tender-crisp.
Step 4: Season with black pepper to taste and remove from heat.
Step 5: Garnish with 2 chopped spring onion stalks and serve immediately as a flavorful vegetable side dish.