Return to Content

Stir-Fried Bean Sprouts

Stir-Fried Bean Sprouts
0 votes, 0.00 avg. rating (0% score)

Yield: Serves 4

Stir-fried bean sprouts retain their crisp juiciness. Serve with grilled shrimp or barbecued pork.


  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon dry sherry
  • 1 tablespoon honey
  • 3 tablespoons vegetable oil
  • 1 red bell pepper, cut into narrow strips
  • 4 green onions, white and green portion, sliced diagonally
  • 2 tablespoons water
  • 1 pound mung bean or soybean sprouts, rinsed and picked over


1. In a small bowl, combine the soy sauce, vinegar, sherry, and honey. Whisk to blend and set aside.
2. Heat the oil in a wok or large skillet. Add the red bell pepper and onions and toss to coat. Stir over high heat for 30 seconds. Sprinkle on the water and continue to stir over high heat until the pepper is crisp-tender.
3. Add the bean sprouts, stirring continuously. When the bean sprouts are slightly wilted, pour on the soy sauce mixture and stir over high heat for 30 seconds. Serve immediately.
Updated Monday, October 25th, 2010
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111