Sautéed Mung Bean Sprouts with Garlic and Toasted Sesame

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A light and crunchy vegetable side dish featuring crisp mung bean sprouts quickly sautéed with garlic and finished with toasted sesame seeds for nutty aroma. 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 70 calories and feeds 4, 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

• 400 g (about 14 oz), rinsed and drained mung bean sprouts
• 4 cloves, thinly sliced garlic cloves
• 2 tbsp vegetable oil
• 1 tbsp toasted sesame seeds
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp soy sauce

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn.
2. Step 2: Increase heat to medium-high, add 400 g rinsed mung bean sprouts, and stir-fry quickly for 2-3 minutes until sprouts are tender-crisp and steaming.
3. Step 3: Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp soy sauce. Stir well to coat and cook for another 30 seconds until the sauce lightly glazes the sprouts.
4. Step 4: Remove from heat and sprinkle 1 tbsp toasted sesame seeds on top for a nutty crunch before serving warm as a side.