Mung bean sprouts are a great way to add an extra dose of vitamin C and K to your diet. Cooking them quickly at high heat with fresh spices, they make a flavorful addition to salads, soups, sandwiches and stir-fries.Put oil in deep skillet or wok over medium-high heat. When hot, add bean sprouts and ginger, raise heat to high, and toss a few times to coat. Let vegetables cook for a few minutes until they begin to sputter, then stir them around and add garlic. Stir a few times then sprinkle with spice blend, salt and pepper, and stir again. Add a small amount of water if the bean sprouts start to stick to the pan. Stir once or twice more. The sprouts are done when they're barely tender and the spices fragrant. Taste, adjust seasoning, and serve hot or at room temperature, perhaps with rice and soy sauce.