Mungbean Sprouts Stirfry is a simple and healthy vegetable banchan. You may have heard about mungbean sprouts (also known as Chinese Bean Sprout) for the first time - but it is the most widely consumed sprout on our planet.
In Korea, we typically blanche mungbean sprouts and serve it as a banchan. It pairs very well with any meat dish.
This banchan recipe is seasoned with Baek's Soy Sauce. With the sauce, you can cook it under 10 minutes. Paired with a bowl of rice, this banchan is a fast and healthy breakfast or dinner. Try it out.
Mungbean Sprout Banchan - Healthy and Delicious
- Mungbean sprouts - 2 cups
- Baek's Soy Sauce - 2 Tablespoons
- Spring onion - 2 teaspoons
- Vinegar - 1 teaspoon
- Wash mungbean sprouts thoroughly and let the excess water drain-off.
- Slice spring onions into thin circles. Measure two cups of bean sprouts.
- Put frying pan on medium-high heat. Place some oil in pan. When oil is hot, put spring onions in. Wait until they start to sizzle in the oil and get a slight brown on the edges.
- Then put the mungbeansprouts into the frying pan. Place in the vinegar as well. Then add Baek's Soy Sauce. Give a quick and thorough mix - stirring frequently but not for too long!
- Finish cooking when you see sprouts start turning slightly clear.
- We are using mungbean sprouts in this recipe - not soybean sprouts
- Watch video below for more details
Thank you for the recipe! Do we increase the ingredients for the sauce if we would like to add more eggs? And will the eggs be overly salty at the end of 7 days? Thank you!