Common in our part of the world, mung bean sprouts are grown by sprouting mung beans and are extensively cultivated and consumed in East and Southeast Asia. I make this recipe quite often for S and the children and it’s a very healthy and easy recipe. Today, however, I am going to share the not healthy version of it. I’ll give the healthy version at the end.
Bean Sprout Stir Fry
- 2 cups sprouted moong beans
- 1 large carrot
- 1 large potato
- 1 medium sized sweet potato (optional)
- 1 tbsp garlic paste
- 1 tbsp oil
- Sunflower oil to deep fry
- 1 large onion, sliced finely
- Salt and pepper to taste
- A dash of lemon juice (optional)
- Peel the carrots, potato and sweet potato if using and chop them into thinnish sticks of about 1 inch length.
- In a large pan, heat the oil and when the oil becomes hot enough, deep fry the carrot, potato and sweet potato sticks until they turn crisp. Remove and keep aside.
- In another pan, heat the 1 tbsp oil and when the oil warms up, add the garlic paste and stir.
- Add the onions and saute till the onions turn translucent.
- Add the salt and pepper to taste
- Now add the fried vegetables and stir well
- When the vegetables and the onions are mixed well, add the bean sprouts and toss well. Let it cook for a few minutes and be careful not to overcook the bean sprouts.
- Check for seasoning, switch off the gas and drizzle some lemon juice if using.
- Serve hot.
To make the healthy version, you only need to use carrots and green bell peppers, not potatoes, they will take too long to cook. After the onions become translucent, add in the carrot and bell pepper sticks and saute on a medium to high flame until the vegetables get cooked. Add the salt and pepper and then the bean sprouts. Continue sauteing on a medium to high flame for a few more minutes until the vegetables and the bean sprouts are cooked. Serve hot.