Bean Sprouts and Mushrooms

Bean Sprouts and Mushrooms

Bean sprouts & mushroom stirfry

This is another simple, fast and extremely satisfying vegetarian dish that is a favorite with my girls. We have been having lots of meatless meals lately and no one but the husband is complaining 🙂

When this photo was taken, we had it for brunch along with eggplant omelette and garlic fried rice. It was perfect!

Bean Sprouts and Mushrooms
Recipe type: Main, Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
In Filipino cooking, this is simply called 'Ginisang Togue' and there are as many variations of it as there are cooks. So this is my version which includes my other favorite, mushrooms.
  • 1 lb. Bean Sprouts
  • 8 oz. White Button Mushrooms, chopped
  • ½ of an Onion, Sliced
  • 2 cloves of Garlic, minced
  • 3 stalks of Spring Onions, sliced thin
  • 1 Tablespoon Oil
  • Salt to taste
  1. Heat wok to or heavy skillet to high and add the oil.
  2. Add the onions and garlic and stirfry for a minute.
  3. Add the mushrooms and stir fry for another minute or two
  4. Add the bean sprouts, quickly stir fry for another minute.
  5. Season with salt and turn off the heat.
  6. Add the sliced green/spring onion and mix or you can just sprinkle them on top.
I like the sprouts to still have lots of crunch so I barely cook them. Just enough to heat them, really. If you prefer your veggies to be cooked a bit longer, you can leave them until your desired doness.


Other variations for Bean Sprouts:
Ginisang Togue from Overseas Pinoy Cooking

Spicy Bean Sprout Beef Rice Bowl from Rasa Malaysia

And for soup lovers, bean sprouts and chicken soup!

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2 comments on “Bean Sprouts and Mushrooms
  1. Dexie says:

    I wish my family likes bean sprouts. I’ve bought some before but I never know what to do with them so they end up in the trash after a while. I might try this recipe though. If they don’t like it then more for me :).

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