This stir-fried bean sprouts with shiitake mushrooms has an amazing mix of textures including crisp bean sprouts, tender shiitake mushrooms, and slightly sweet carrot slices. The stir-fry is light yet flavourful, with a hint of peppery warmth. The bean sprouts stay crunchy, the mushrooms soak up the fragrant ginger and spring onion aroma, and every bite is packed with fresh, natural veggie goodness. It is so simple but incredibly refreshing.
Ingredients (for 1 serving)
- Bean sprouts – 150g
- Carrot – 60g
- Shiitake mushrooms – 1 to 2 (about 60g)
- Spring onion – 1 stalk
- Ginger slices – 2 slices
- Vegetable oil – 1 tablespoon
- Salt – 1/2 teaspoon
- White pepper – 1/4 teaspoon
Direction
- Slice the shiitake mushrooms and carrots thinly. Cut the scallion into sections.
- Heat a pan over high heat and add vegetable oil. Once hot, add the ginger slices and stir-fry until fragrant.
- Add the carrot and shiitake mushrooms, stirring until softened and the flavours blend.
- Add the bean sprouts and stir-fry quickly over high heat. Season with salt, white pepper, and scallions. Continue stir-frying for about 2-3 minutes.
- Transfer to a plate and enjoy this fresh, aromatic veggie stir-fry!
High heat is highly recommended. Stir-frying bean sprouts over high heat can keep them crunchy and prevent them from becoming too soft. If using dried shiitake mushrooms, soak them in water until soft before cooking. This dish is quick and easy to make. It’s perfect for a busy day, healthy and delicious.
