Wok-Fried Ipoh Bean Sprouts with Garlic and Soy

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

A simple stir-fry featuring crunchy Ipoh-style bean sprouts sautéed with fragrant garlic and savory soy sauce, capturing a local Malaysian street food essence. This asian-inspired stir fry (vegetarian) ready in about 15 minutes pairs grams Ipoh bean sprouts, garlic cloves, light soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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: 10 min Cook: 5 min Serves 2 Asian cuisine 120 cal/serving
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Ingredients

Instructions

  1. Step 1: Peel and thinly slice 4 garlic cloves. Rinse and drain 300 grams of Ipoh bean sprouts thoroughly.
  2. Step 2: Heat 2 tablespoons of vegetable oil in a wok over high heat until shimmering. Add the sliced garlic and stir-fry for 30 seconds until fragrant but not browned.
  3. Step 3: Add the 300 grams of bean sprouts and stir-fry vigorously for 2 minutes until they begin to soften but remain crisp.
  4. Step 4: Pour in 2 tablespoons of light soy sauce, sprinkle 1/4 teaspoon of salt and 1/8 teaspoon of white pepper, then toss everything together for 1 more minute until the bean sprouts are coated and hot.
  5. Step 5: Remove from heat, slice 2 spring onions diagonally, and scatter over the dish before serving immediately.

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Frequently asked questions

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

Total time is about 15 minutes (10 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 Wok-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 Wok-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 Wok-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 Wok-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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