Bean Sprouts Stir-Fry with Bell Pepper and Carrot

Name: Bean Sprouts Stir-Fry with Bell Pepper and Carrot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups mung bean sprouts; 1 each carrots peeled and cut into matchsticks; 1 tablespoon vegetable oil; 2 cloves garlic freshly minced or sliced; 1 teaspoon ginger peeled and freshly chopped; 2 each scallions, spring or green onions thinly sliced; 1 each green bell peppers slice into thin strips; 1 each hot chili peppers fresh, seeded and thinly sliced, optional; 2 tablespoons soy sauce, tamari or to taste; 1 tablespoon rice vinegar or to taste; 1/2 tablespoon shaoxing wine or cooking wine, sherry, or dry white wine; 1 teaspoon sesame oil; black pepper to taste

Servings: persons

4 cups mung bean sprouts
1 each carrots peeled and cut into matchsticks
1 tablespoon vegetable oil
2 cloves garlic freshly minced or sliced
1 teaspoon ginger peeled and freshly chopped
2 each scallions, spring or green onions thinly sliced
1 each green bell peppers slice into thin strips
1 each hot chili peppers fresh, seeded and thinly sliced, optional
2 tablespoons soy sauce, tamari or to taste
1 tablespoon rice vinegar or to taste
1/2 tablespoon shaoxing wine or cooking wine, sherry, or dry white wine
1 teaspoon sesame oil
black pepper to taste

1
Bring a large pot of water to a boil.
2
Blanch bean sprouts for 30 seconds, remove with a long handle sieve or any similar tool you have on hand, rinse under cold running water, drain well and transfer to a plate.
3
Blanch carrots for 2 minutes, remove, rinse under cold running water, drain well and transfer to the same plate that bean sprouts are on.
4
Add vegetable oil into wok or large nonstick skillet over medium-high heat, heat until hot.
5
Add garlic, ginger and scallions, stirring constantly, and cook for 1 minute until very fragrant.
6
Add bell pepper and hot pepper if using, stirring often, and cook for 2 to 3 minutes until peppers just start to become soft.
7
Stir in blanched bean sprouts and carrots, and cook for another 2 minutes until vegetables are tender-crisp and cooked through.
8
Meanwhile in a small bowl, whisk all the seasoning ingredients until well blended.
9
Pour seasoning mixture over vegetables, and stir until well coated.
10
Remove from heat and serve warm with rice, warm crepes or tortilla wraps.

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* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups mung bean sprouts, 1 each carrots peeled and cut into matchsticks, 1 tablespoon vegetable oil, 2 cloves garlic freshly minced or sliced, and more.

Yes, Bean Sprouts Stir-Fry with Bell Pepper and Carrot falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!