Bean Sprout and Egg Stir-Fry with Sesame Oil
A light, bright stir-fry that comes together in minutes. Tender bean sprouts are tossed with scrambled eggs, garlic, and a finish of sesame oil for depth. This vegetarian dish works as a side, quick lunch, or over rice—crisp sprouts stay true to their texture thanks to a hot wok and quick cooking.
- Prep
- 5 min
- Cook
- 6 min
- Total
- 11 min
- Makes
- 2 servings (about 1¼ cups each)
Steps
Before you start
- Heat your wok or large skillet over high heat for 1 minute
- Have all ingredients prepped and within arm's reach—stir-frying happens fast
- Use the freshest bean sprouts you can find; older ones become slimy
Heat and scramble eggs
- Add neutral oil to the hot wok and swirl to coat the surface evenly.
- Pour in the beaten eggs and let them sit undisturbed for 15 seconds, then scramble with a spatula, breaking them into small curds.
- Cook for 1 minute until the eggs are set but still slightly moist.
- Transfer to a plate.
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Ready when: Eggs are barely set, with no liquid remaining
Tip: Don't overcook—soft curds will keep cooking as you stir everything together
Stir-fry garlic
- Return the wok to high heat and add a drop more oil if the wok looks dry.
- Add the minced garlic and stir constantly for 10 seconds until fragrant but not browned.
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Ready when: Garlic is aromatic and lightened slightly in color
Tip: Burned garlic turns bitter—keep it moving
Cook bean sprouts
- Add the rinsed bean sprouts and stir constantly for 2 minutes.
- They should stay crisp and bright green, not soft.
- If the wok seems wet, the sprouts will release their water; keep stirring to evaporate excess moisture.
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Ready when: Sprouts are warm and tender but still have a bite; no excess liquid remains
Tip: Avoid crowding the wok—if you're cooking more than 2 servings, cook in batches so heat stays high
Return eggs and season
- Add the cooked eggs back to the wok along with the soy sauce.
- Toss everything together for 30 seconds to combine and heat through.
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Ready when: All components are evenly distributed and steaming hot
Tip: Toss gently so egg curds don't break into powder
Finish with sesame oil
- Remove the wok from heat.
- Drizzle the sesame oil over the mixture and toss well.
- Season with white pepper to taste.
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Tip: Toasted sesame oil burns easily, so always add it off heat for maximum flavor
Serve
- Transfer to a serving plate or bowls.
- Top with sliced scallions if desired.
- Serve immediately, optionally over steamed rice or with rice on the side.
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Tip: This dish loses its crisp texture if left sitting, so eat it right away
Good to know
Tips
- Wok temperature is critical—use high heat consistently to keep vegetables crisp and cook eggs without toughening them
- Bean sprouts absorb flavors quickly but release water; drain them thoroughly before cooking and keep heat high to evaporate any excess liquid
- This recipe doubles easily; if serving 4, cook in two batches rather than crowding the wok, which drops the temperature and steams instead of stir-frying
- For extra flavor, add a small pinch of white miso paste to the soy sauce before cooking, or stir a few red pepper flakes into the sesame oil
Storage & reheating
Best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the bean sprouts will soften. Reheat gently in a wok or skillet over medium heat for 1–2 minutes, adding a splash of water if needed.
Substitutions
- fresh bean sprouts → Julienned zucchini or thinly sliced green beans. Choose vegetables that can cook quickly and hold some texture; increase cooking time to 3 minutes if using green beans
- toasted sesame oil → Chili oil or infused neutral oil (optional—loses the sesame depth but adds heat). Use less if switching to chili oil, as it's pungent
- soy sauce → Tamari for gluten-free, or coconut aminos for a milder, slightly sweet flavor. Coconut aminos is less salty; start with 1 tablespoon and adjust
- neutral oil (vegetable or canola) → Peanut oil for a subtle nutty flavor. Peanut oil has a higher smoke point and works excellently in stir-fries
