Sautéed Mung Bean Sprouts with Garlic and Shallots
A simple Filipino vegetable side dish featuring crunchy mung bean sprouts quickly sautéed with fragrant garlic and shallots. This filipino-inspired vegetarian ready in about 12 minutes pairs mung bean sprouts, rinsed and drained, garlic cloves, thinly sliced, shallots, thinly sliced 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
- 300 grams mung bean sprouts, rinsed and drained
- 4 garlic cloves, thinly sliced
- 2 medium shallots, thinly sliced
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fish sauce
- 2 tbsp spring onions, sliced
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 2 thinly sliced shallots, sauté for 1-2 minutes until fragrant and lightly golden.
- Step 2: Add 300 grams mung bean sprouts to the skillet and stir-fry for 3-4 minutes until just tender but still crisp.
- Step 3: Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp fish sauce. Toss to combine and cook for an additional 1 minute until flavors meld.
- Step 4: Remove from heat and garnish with 2 tbsp sliced spring onions before serving as a side dish.
Frequently asked questions
How long does Sautéed Mung Bean Sprouts with Garlic and 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 Sautéed Mung Bean Sprouts with Garlic and 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 garlic cloves, thinly sliced from drying out.
Can I substitute ingredients in Sautéed Mung Bean Sprouts with Garlic and 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 Sautéed Mung Bean Sprouts with Garlic and Shallots 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 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.
What others are saying
- ★★★★★
This was a hit at my family dinner! The sprouts were perfectly crisp and the garlic aroma was amazing.
- ★★★★★
A new favorite for my weeknight meals. So easy and healthy.
- ★★★★★
Loved it! So simple and delicious. My kids even ate it without complaining.
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