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