Looking for a light, healthy, and flavorful dish that’s quick to prepare? This stir-fried mung bean sprouts with shrimp combines tender shrimp with crunchy vegetables, creating a fresh and satisfying meal. With simple seasonings and vibrant textures, this dish is perfect for a quick lunch or a light dinner. The combination of mung bean sprouts, carrots, cabbage, and shrimp makes this stir-fry both nutritious and delicious, offering a delightful balance of flavors in every bite.
Ingredients:
- ½ pound of fresh mung bean sprouts, thoroughly rinsed and prepared.
- ½ lb medium shrimp, shells 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 Shrimp: Season the cleaned shrimp with a pinch of salt and pepper. Set aside while you prepare the vegetables.
- Sauté the Aromatics: Heat 2 tablespoons of cooking oil in a large pan or wok over medium heat. Add the crushed garlic and sliced onion, sautéing until they become fragrant and the onion softens, about 2-3 minutes.
- Cook the Shrimp: Increase the heat to medium-high and add the shrimp to the pan. Stir-fry the shrimp for 3-4 minutes until they turn pink and opaque.
- Stir-Fry the Vegetables: In the same pan, add the remaining cooking oil. Add the julienned carrot and shredded cabbage, and stir-fry for 2-3 minutes until they begin to soften but remain crisp. Add the mung bean sprouts and chopped scallions, stir-frying for an additional 1-2 minutes until the sprouts are tender but still crisp.
- Combine the Ingredients: Return the cooked shrimp to the pan and toss everything together. Stir-fry for another minute to ensure all the flavors are well-combined.
- Serve: Remove from heat and transfer to a serving dish. Serve hot as a light main dish or alongside steamed rice for a complete meal.
Conclusion:
This stir-fried mung bean sprouts with shrimp is a simple yet flavorful dish that’s easy to make and packed with nutrition. The crisp vegetables and tender shrimp come together in a light stir-fry that’s perfect for busy weeknights or a quick, healthy meal. With its clean flavors and vibrant textures, this dish is both refreshing and satisfying.
Stir-Fried Mung Bean Sprouts with Shrimp: A Crisp and Flavorful Delight
Ingredients
- ½ pound of fresh mung bean sprouts thoroughly rinsed and prepared.
- ½ lb medium shrimp shells 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 Shrimp: Season the cleaned shrimp with a pinch of salt and pepper. Set aside while you prepare the vegetables.
- Sauté the Aromatics: Heat 2 tablespoons of cooking oil in a large pan or wok over medium heat. Add the crushed garlic and sliced onion, sautéing until they become fragrant and the onion softens, about 2-3 minutes.
- Cook the Shrimp: Increase the heat to medium-high and add the shrimp to the pan. Stir-fry the shrimp for 3-4 minutes until they turn pink and opaque.
- Stir-Fry the Vegetables: In the same pan, add the remaining cooking oil. Add the julienned carrot and shredded cabbage, and stir-fry for 2-3 minutes until they begin to soften but remain crisp. Add the mung bean sprouts and chopped scallions, stir-frying for an additional 1-2 minutes until the sprouts are tender but still crisp.
- Combine the Ingredients: Return the cooked shrimp to the pan and toss everything together. Stir-fry for another minute to ensure all the flavors are well-combined.
- Serve: Remove from heat and transfer to a serving dish. Serve hot as a light main dish or alongside steamed rice for a complete meal.