Stir-Fried Ipoh Bean Sprouts with Garlic and Soy

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

A simple yet flavorful stir-fry featuring crunchy Ipoh-style bean sprouts sautéed with garlic and soy sauce, capturing the essence of Ipoh street food. This asian-inspired vegetarian (vegetarian) ready in about 11 minutes pairs grams Ipoh bean sprouts, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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.

Prep: 5 min Cook: 6 min Serves 2 Asian cuisine 110 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 300 grams of Ipoh bean sprouts thoroughly under cold water and drain well to remove excess moisture.
  2. Step 2: Heat 2 tablespoons of vegetable oil in a large wok over medium-high heat until shimmering, then add 4 minced garlic cloves and stir-fry for 30 seconds until fragrant but not browned.
  3. Step 3: Add the drained bean sprouts to the wok and stir-fry vigorously for 2 minutes until they start to soften but remain crunchy.
  4. Step 4: Pour in 1 tablespoon light soy sauce and 1 tablespoon oyster sauce, tossing quickly to coat the bean sprouts evenly.
  5. Step 5: Season with 1/4 teaspoon salt and 1/8 teaspoon white pepper, continuing to stir-fry for another 1 minute until the sauce thickens slightly and clings to the sprouts.
  6. Step 6: Remove from heat and sprinkle 2 tablespoons chopped spring onions on top before serving immediately.

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Frequently asked questions

How long does Stir-Fried Ipoh Bean Sprouts with Garlic and Soy take to make?

Total time is about 11 minutes (5 min prep + 6 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 Stir-Fried Ipoh Bean Sprouts with Garlic and Soy?

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 grams ipoh bean sprouts from drying out.

Can I substitute ingredients in Stir-Fried Ipoh Bean Sprouts with Garlic and Soy?

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 Stir-Fried Ipoh Bean Sprouts with Garlic and Soy 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 Stir-Fried Ipoh Bean Sprouts with Garlic and Soy 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.

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