Sautéed Mung Bean Sprouts with Garlic and Chili
A quick and healthy Filipino vegetable side dish featuring crunchy mung bean sprouts stir-fried with garlic and a hint of chili heat. This filipino-inspired vegetarian ready in about 10 minutes pairs mung bean sprouts, washed and drained, garlic cloves, minced, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 80 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.
Ingredients
- 3 cups mung bean sprouts, washed and drained
- 4 cloves garlic cloves, minced
- 1 small pepper red chili pepper, thinly sliced
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add 4 minced garlic cloves and 1 small thinly sliced red chili pepper, sauté for 30 seconds until aromatic.
- Step 3: Toss in 3 cups mung bean sprouts and stir-fry for 2-3 minutes until the sprouts are bright and slightly tender but still crisp.
- Step 4: Drizzle 1 tbsp soy sauce over the sprouts and season with 1/4 tsp salt and 1/8 tsp black pepper.
- Step 5: Stir continuously for another minute until the sprouts are evenly coated and heated through.
- Step 6: Remove from heat and serve immediately as a side dish.
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 Chili 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 Chili?
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, minced from drying out.
Can I substitute ingredients in Sautéed Mung Bean Sprouts with Garlic and Chili?
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 Chili 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 Chili?
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.
