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Spiced Stir-Fried Bean Sprouts


  • 1 Tbsp peanut oil (grapeseed or corn oil will work too)
  • 2 cups mung bean sprouts
  • 1.5 tsp garlic, peeled and minced
  • 1.5 tsp fresh ginger, peeled and minced
  • 2 Tbsp of your preferred spice mix (Chinese five-spice powder or curry powder)
  • Salt and pepper


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 the oil in a deep skillet or wok over medium-high heat. When hot, add the bean sprouts and ginger, raise the heat to high, and toss a few times to coat.

Let the vegetables cook for a few minutes until they begin to sputter, then stir them around. Sprinkle with the 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 the seasoning, and serve hot or at room temperature, perhaps with rice.

Adapted from How to Cook Everything Vegetarian (Mark Bittman)

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