This is my go-to quick, simple Chinese-style bean sprout stir fry recipe with crisp bean sprouts, fragrant garlic, and a light savoury sauce. It's perfect as a side dish to pair with any main dish, or as a light meal with a bowl of warm rice.

A white plate containing beansprout stir fry with green onions and red chillies.

This was something my mum made often, especially on busy days. Sometimes she added tofu, sometimes eggs, and somehow we never got bored with it. It is one of the most humble vegetable dishes, and simplicity really can be the best.

If you enjoy simple, quick stir-fries like this, you might also love my Chicken and Green Bean Stir Fry. It's another easy family favourite that's perfect for busy weeknights.

The bean sprouts stay crunchy, the spring onions and garlic add extra flavour, and the sesame oil brings everything together with a warm, nutty aroma.

Bean Sprout Preparation Tips

Fresh beansprouts are best for this stir fry dish. Look for ones that are firm, white, and slightly glossy, without too much moisture or any sour smell.

Place the beansprouts in a large bowl and rinse them with plenty of cold water. Gently swish them around to loosen any dirt.

For extra freshness, you can soak them briefly in water with a splash of vinegar. This helps keep them looking white and crisp.

Drain well, then give them another quick rinse with water before cooking.

Shake off as much excess water as you can, or lightly pat them dry with a paper towel. This step really matters, as too much water will make your stir-fry soggy instead of nicely crisp.

Stir Fry Ingredients

Labelled ingredients displayed on the white table.

2 cups bean sprouts
2 spring onions, sliced ( separate white part and green part )
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp oyster sauce or vegetarian stir fry sauce
1 tsp sesame oil
2 tbsp sunflower oil (or other neutral oil)
Salt to taste
1 red chilli, julienned (optional, for heat)

How to Stir Fry Bean Sprouts Perfectly

An image showing how to stir fry garlic and spring onions in a large wok.

Heat Oil: Heat the sunflower oil in a pan or wok over medium-high heat. Add the garlic and white part of spring onions and stir fry briefly until fragrant, about 20 to 30 seconds. Do not let it brown.

An image showing, bean sprouts in a large wok.

Stir Fry Bean Sprouts: Add the beansprouts and stir fry quickly, tossing continuously so they cook evenly. Cook for 2 to 3 minutes until just tender but still crisp.

An image showing adding seasonings to the beansprouts.

Add Seasonings: Add the soy sauce, oyster sauce, and a pinch of salt, then toss everything together.

An image showing how to toss all the ingredients together.

Final Toss: Turn off the heat and stir in the sesame oil, green part of spring onions, and red chillies. Serve immediately while hot and crunchy.

Khin's Recipe Notes

Do not overcook the beansprouts. They should stay crisp with a slight bite.
Cook on high heat and keep everything moving so the texture stays fresh.
If the pan looks watery, bring the heat to high and let it cook a little longer to evaporate the excess moisture.
If you do not have oyster sauce, you can substitute it with a pinch of MSG, a little chicken powder, vegetable seasonings like dashi powder or even a small amount of brown sugar to round out the flavour.

How I turn it into a more filling dish

This is also a great “use what you have” kind of dish. Add scrambled egg for something soft and comforting, tofu, or tempeh for a simple plant-based option.

Prawns, shrimp, minced ground meat or thin slices of chicken if you fancy extra protein.

A Few Extra Finishes We Love

For a little extra flavour and texture, you can finish it with a drizzle of chilli oil. Just before serving, sprinkle sesame seeds, crispy fried shallots, and fried crispy garlic on top.

An image of a white plate containing fried beansprouts dish with chilli oil and chopsticks on the side.

Here are the Most Asked FAQs

Can I make this ahead of time?

It is best enjoyed fresh right after cooking while the beansprouts are still crisp. If left too long, they tend to release water and lose that nice crunch.

How do I keep beansprouts crunchy?

High heat and quick cooking are key. Also, make sure they are well-drained before cooking, so they stir-fry rather than steam.

Can I store leftovers?

Yes, you can keep leftovers in the fridge for up to a day, but the texture will soften. Reheat quickly in a microwave or a hot pan to reduce excess moisture.

Can I make this vegetarian or vegan?

Absolutely. Just skip the oyster sauce or use a vegetarian version. Tofu is a great addition for extra protein.

Why do my beansprouts turn watery?

This usually happens if they are not drained properly or if the pan is overcrowded. Cook in batches if needed and keep the heat high..

What oil is best for this stir fry?

A neutral oil like sunflower, vegetable, or canola oil works best. Sesame oil is used only at the end for flavour, not for cooking.

Favourite Pairing for Stir-Fried Bean Sprouts

This is perfect served over plain steamed rice for a simple, comforting meal.

It also works really well as a side dish alongside mains like Air Fryer Crispy Chicken Wings, Steamed Cod Fish , or Sweet and Sour Chicken.

For a lighter spread, pair it with soups like Egg Drop Soup or a simple, clear ABC chicken soup.

More Delicious Asian Stir Fry Recipes

Tried This Recipe?

If you’ve tried this bean sprout stir fry recipe and enjoyed it, leave a comment below and a ⭐ rating. I’d love to hear how it turned out for you and the twists you added along the way.

For more delicious Asian home-cooked recipes, cooking tips, and kitchen inspiration, follow me on Facebook, Instagram, YouTube, TikTok, and Pinterest and stay connected with the Khin's Kitchen community. ♥

Bean Sprout Stir Fry