Stir Fry Beansprouts with Scallions and Chilies

This isn’t any specialty dish or recipe but instead a very down-to-earth and homely fare which we usually enjoy with Teochew Mui (Chinese plain porridge). And for those who loved a good vegetarian dish too, this will fit the bill too. In fact if you were to be cooking a whole big bunch of it, you probably can enjoy it alone as a main course too. The scallions and chilies pack a good bunch of flavour and spice into the dish and with some easy and light seasoning, it’s yet another comfort and very affordable Chinese homecooked dish which pack a bunch.

And here’s to presenting on how I usually cook mine for your easy reference.

Stir Fry Beansprouts with Scallions and Chilies

Recipe by Eat What TonightCourse: MainDifficulty: Easy


Prep time


Cooking time




  • 1 tbsp cooking oil⁣

  • 70g beansprouts, optional to pluck away the top and/or root⁣

  • 2 chili padi, diced⁣

  • 1 sprig of scallion, cut into sections⁣

  • 1 tsp minced garlic⁣

  • 2 tsp light soya sauce⁣

  • 1/2 tsp sugar⁣

  • 2 tbsp water⁣

  • To top with (optional):⁣
  • Fried shallots⁣


  • Heat up cooking oil in pan and saute garlics until sizzling.⁣
  • Add in chillies and white parts of scallions. Stir fry briefly till the scallions withered.⁣
  • Add in beansprouts and water. Continue to stir fry.⁣
  • Add in light soya sauce and sugar as seasoning.⁣
  • Add in green parts of scallions and continue stir fry beansprouts till doneness. (Some people prefer it crunchy with some rawness but I don’t really like the raw taste of beansprouts so will usually cook it longer to ensure they are all softened and well cooked before dishing).⁣
  • Top with some fried shallots and serve immediately.

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