This dish is sometimes made more elaborate with the addition of salted fish, sliced shallots, shredded carrot, and deep-fried bean curd.

Yield: serves 4-6


  • 2 tbsp. peanut oil
  • 1 clove garlic, roughly chopped
  • 1 red holland or Fresno chile, stemmed and thinly sliced
  • 1 lb. fresh mung bean sprouts (about 8 cups)
  • 1 tbsp. soy sauce
  • 3 scallions, cut lengthwise into 2″ pieces
  • Kosher salt and freshly ground black pepper


  1. Heat oil in a wok over medium heat. Add garlic and chile; stir-fry until chile is wilted, about 1 minute. Increase heat to medium-high, add bean sprouts and soy sauce. Gently stir-fry for 1 minute. Add scallions and continue stir-frying until scallions are wilted and sprouts are crisp-tender, about 30 seconds more. Season with salt and freshly ground black pepper. Divide sprouts between bowls and serve immediately.