Sautéed Mung Bean Sprouts with Garlic and Calamansi
A light vegetable side dish featuring crisp mung bean sprouts sautéed with garlic and bright calamansi juice. This filipino-inspired vegetarian (vegetarian) ready in about 10 minutes pairs mung bean sprouts, rinsed and drained, garlic cloves, thinly sliced, calamansi juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 50 calories and feeds 2, 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
- 3 cups mung bean sprouts, rinsed and drained
- 5 cloves garlic cloves, thinly sliced
- 2 tbsp calamansi juice
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 5 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden.
- Step 2: Add 3 cups rinsed mung bean sprouts to the skillet and stir-fry quickly for 2-3 minutes until they are tender-crisp and slightly wilted.
- Step 3: Season with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Drizzle 2 tablespoons calamansi juice over the sprouts and toss to combine, cooking for another 30 seconds.
- Step 4: Remove from heat and serve immediately as a refreshing and light vegetable side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Mung Bean Sprouts with Garlic and Calamansi 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 Calamansi?
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 garlic cloves, thinly sliced from drying out.
Can I substitute ingredients in Sautéed Mung Bean Sprouts with Garlic and Calamansi?
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 Calamansi for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
Is Sautéed Mung Bean Sprouts with Garlic and Calamansi vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
