Enjoy a quick and nutritious meal with this Mung Bean Sprouts with Shrimp recipe. Packed with crunchy vegetables, tender shrimp, and fragrant aromatics, this dish is a delightful combination of textures and flavors. Perfect as a side or a main dish, it’s a healthy and satisfying option for any meal.
Ingredients
- Main Ingredients:
- ½ lb. fresh mung bean sprouts, cleaned
- ½ lb. medium shrimp, shell removed
- 1 small carrot, julienned
- 1 cup shredded cabbage
- ½ cup chopped scallions
- Seasoning and Aromatics:
- Salt and ground black pepper, to taste
- 4 cloves garlic, crushed
- 1 medium onion, sliced
- Cooking:
- 5 tablespoons cooking oil
Instructions
- Prepare the Ingredients: Clean the mung bean sprouts and set them aside. Remove the shells from the shrimp and devein them. Rinse thoroughly and pat dry. Julienne the carrot, shred the cabbage, and chop the scallions.
- Cook the Shrimp: Heat 2 tablespoons of cooking oil in a large skillet or wok over medium heat. Add the shrimp and cook for 2–3 minutes until they turn pink and opaque. Remove from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add the remaining 3 tablespoons of oil. Sauté the garlic and onions until fragrant and translucent.
- Cook the Vegetables: Add the julienned carrots and shredded cabbage to the skillet. Stir-fry for 2–3 minutes until slightly softened. Add the mung bean sprouts and cook for another 2 minutes, stirring gently.
- Combine Shrimp and Vegetables: Return the cooked shrimp to the skillet. Add the chopped scallions. Season with salt and ground black pepper to taste. Toss everything together and cook for an additional 1–2 minutes until heated through.
- Serve: Transfer the stir-fry to a serving dish. Serve hot as a main dish or a side, paired with steamed rice or noodles.
Conclusion
This Mung Bean Sprouts with Shrimp stir-fry is a light, flavorful, and healthy dish that’s quick to make and delightful to eat. With its balance of tender shrimp and crisp vegetables, it’s a perfect choice for a wholesome meal that doesn’t compromise on taste.
Mung Bean Sprouts with Shrimp: A Light and Flavorful Stir-Fry
A quick and healthy stir-fry featuring tendershrimp, crisp mung bean sprouts, and vibrant vegetables, seasoned with garlicand onions.
Ingredients
- ½ lb. fresh mung bean sprouts cleaned
- ½ lb. medium shrimp shell removed
- 1 small carrot julienned
- 1 cup shredded cabbage
- ½ cup chopped scallions
- Salt and ground black pepper to taste
- 4 cloves garlic crushed
- 1 medium onion sliced
- 5 tablespoons cooking oil
Instructions
- Prepare the Ingredients: Clean the mung bean sprouts and set them aside. Remove the shells from the shrimp and devein them. Rinse thoroughly and pat dry. Julienne the carrot, shred the cabbage, and chop the scallions.
- Cook the Shrimp: Heat 2 tablespoons of cooking oil in a large skillet or wok over medium heat. Add the shrimp and cook for 2–3 minutes until they turn pink and opaque. Remove from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add the remaining 3 tablespoons of oil. Sauté the garlic and onions until fragrant and translucent.
- Cook the Vegetables: Add the julienned carrots and shredded cabbage to the skillet. Stir-fry for 2–3 minutes until slightly softened. Add the mung bean sprouts and cook for another 2 minutes, stirring gently.
- Combine Shrimp and Vegetables: Return the cooked shrimp to the skillet. Add the chopped scallions. Season with salt and ground black pepper to taste. Toss everything together and cook for an additional 1–2 minutes until heated through.
- Serve: Transfer the stir-fry to a serving dish. Serve hot as a main dish or a side, paired with steamed rice or noodles.