Sautéed Mung Bean Sprouts with Garlic and Bagoong

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 10 minutes pairs rinsed and drained mung bean sprouts, thinly sliced garlic cloves, tablespoons 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

Instructions

  1. 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.
  2. Step 2: Add 1 tablespoon bagoong alamang and cook for 30 seconds, stirring to release its aroma.
  3. 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.
  4. Step 4: Season with black pepper to taste and remove from heat.
  5. Step 5: Garnish with 2 chopped spring onion stalks and serve immediately as a flavorful vegetable side dish.

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Frequently asked questions

How long does Sautéed Mung Bean Sprouts with Garlic and Bagoong take to make?

Total time is about 10 minutes (5 min prep + 5 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 Sautéed Mung Bean Sprouts with Garlic and Bagoong?

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 thinly sliced garlic cloves from drying out.

Can I substitute ingredients in Sautéed Mung Bean Sprouts with Garlic and Bagoong?

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 Sautéed Mung Bean Sprouts with Garlic and Bagoong for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Sautéed Mung Bean Sprouts with Garlic and Bagoong?

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.

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