May 12, 2013

Colorful Mung Bean Sprouts Stir Fry

Happy belated Mother's Day! I supposed most of you had a festive meal full of meat and high calories dishes over the weekend. How about switching to something healthier for the next few days?

Colorful mung bean sprouts stir fry -


1 pack/12 oz/340 grams of mung bean sprouts
10 shiitake mushroom
1 medium carrot
2 stalks of scallion
3 garlic cloves
3 tablespoons of high quality ponzu sauce
Some olive oil
Some sea salt
Some freshly ground black pepper
Some toasted white sesame seeds


Most mung bean sprouts come with thin and dry stems unless your local market carries the already-picked and washed type. Get a helper from the family to pluck out those string-like stems for you!

Of course you can just leave the mung bean sprouts as the way they are, but it'll affect the texture of the dish. Once done picking out the stems, rinse the mung bean sprouts and make sure to drain out all the water.

Discard the stems from the scallion and chop into 2 inch pieces. Peel the garlic and cut off the stems. Slice the garlic cloves.

Discard the mushroom stems and cut the remaining into strips. Peel and julienne the carrot.

Drizzle just enough olive oil to evenly coat the bottom of the pan, turn to medium high heat. Add in the scallion, garlic slices, small pinch of sea salt, and some freshly ground black pepper. Give it a quick stir and cook till the edges of the garlic turns slightly golden brown color.

Add in the mushroom and carrot. Give it a quick stir. The mushroom will absorb all the oil from the pan but there's no need to add more oil for this recipe. Remember we're trying to eat healthier after big meals?

Add in mung bean sprouts and give it a quick stir. Pour in about 3 tablespoons of ponzu sauce. Mix well and cook till the bean sprouts no longer carry that raw veggie taste, about 3 minutes.

Sprinkle some toasted white sesame seeds after plating. So now we have the veggies, how about some meat? Below are some no fuss meaty recipes for your protein needs:

Beef shabu with a touch of sesame dressing and homemade spicy oil
Top recipe - shabu shabu black angus beef slices with ponzu garlic dipping sauce
Stewed chicken with sausage and leek


  1. I am actually not a huge fan of mung bean sprouts because of its raw taste but when done this way, perfectly cooked, LOVE!

    1. For all these years, I finally figured out how to "reply" comment on Blogger! Before I just created another new comment to reply messages. I'm so slow!!!

  2. A coworker told me today that "a girl who use to work here has a food blog. It's called Food Makes me Happy." I said, "REALLY? I read her blog!!" haha....

    So you know where I work now. :-)

    1. Really? Let me guess, do you work in Santa Ana now or Irvine??

      Such a small world! I'm so glad you left a message here otherwise I would never know!

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