Ipoh Bean Sprouts Recipe

Name: Nyonyas Ipoh Bean Sprouts Recipe
Cook time: 20 min
Total time: 20 min
Yield: 3 servings
Cuisine: Malaysian
Ingredients: 450 g fresh mung bean sprouts (cleaned, tails trimmed if desired); 4 cloves garlic (finely minced); 1 tbs ginger (finely julienned); 3 stalks scallions/green onions (white and green separated, sliced on bias); 2 tbs oil for high-heat stir-frying (peanut or vegetable); 2 tbs light soy sauce; 1 tbs oyster sauce; 1 tsp sesame oil; 1 tsp sugar; 1 tsp white pepper (freshly ground); 60 ml chicken stock or water (hot); 0 to taste salt (to taste); 2 each poached or soft-boiled egg (optional, halved); 2 tsp fried shallots (optional); 100 g lightly blanched kai lan / bok choy or sliced char siu (optional); 1 each fresh sliced red chili (optional)

Inspired by Nyonya

Time20m

Serves3

Make Ipoh Bean Sprouts Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Bean Sprouts & Vegetables

15 7/8 oz (450 g) fresh mung bean sprouts (cleaned, tails trimmed if desired)

4 cloves garlic (finely minced)

1 tbs ginger (finely julienned)

3 stalks scallions/green onions (white and green separated, sliced on bias)

2 tbs oil for high-heat stir-frying (peanut or vegetable)

Seasoning & Sauces

2 tbs light soy sauce

1 tbs oyster sauce

1 tsp Toasted sesame oil

1 tsp sugar

1 tsp white pepper (freshly ground)

1/4 cup (60 ml) chicken stock or water (hot)

0 to taste salt (to taste)

Optional Garnish & Add-ins

2 each poached or soft-boiled egg (optional, halved)

2 tsp fried shallots (optional)

3 1/2 oz (100 g) lightly blanched kai lan / bok choy or sliced char siu (optional)

1 each fresh sliced red chili (optional)

Method

Bean Sprouts & Vegetables

Prepare the sprouts

Rinse the mung bean sprouts thoroughly in cold water and drain well. If sprouts are long or have thick tails, trim a little to reduce stringiness. Pat dry with a towel or use a salad spinner so excess water does not steam-cook them.

Prep aromatics

Peel and finely mince the garlic. Julienne the ginger into thin matchsticks. Slice scallions, keeping white and green parts separate for staggered cooking.

Heat a large wok or heavy skillet over high heat until very hot (it should start to smoke faintly). Add oil and swirl to coat.

Add the minced garlic, ginger and the white parts of the scallions. Stir-fry 15–25 seconds until fragrant but not browned.

Add the drained bean sprouts to the wok in a single layer if possible. Stir-fry vigorously for 30–45 seconds, tossing constantly so the sprouts are heated through but retain crunch.

Seasoning & Sauces

While tossing the sprouts, drizzle in the light soy sauce and oyster sauce evenly around the wok. Continue to stir quickly so the sauce coats the sprouts.

Pour the hot chicken stock or hot water around the edge of the wok (this creates steam and a little saucy jus). Stir-fry for another 20–30 seconds. The stock should reduce slightly but leave a glossy coating.

Sprinkle the sugar and white pepper, then taste and add salt if needed. Add sesame oil and give one final quick toss to combine.

Remove from heat and immediately stir in the green parts of the scallions. This preserves their color and freshness.

Plating & Optional Garnish

Transfer the Ipoh-style bean sprouts to a warmed shallow serving plate, arranging them so the juices collect on the bottom.

Top with optional halved poached or soft-boiled eggs, sliced red chili, and a sprinkle of fried shallots if using. Serve immediately while hot and crisp.

Serve as a vegetable side with steamed rice and other Malaysian/Chinese dishes. Leftovers will lose crunch and are best eaten immediately.