Stir Fry Bean Sprout with Carrot

2009 August 16
by linda

I had a pretty bad experience with bean sprout. When I did catering bussines 4 years ago, a friend ordered Gado-Gado to cater 25 people. I bought all the vegetables including bean sprout one day before the delivery, so I thought it would stay fresh. All other ingredients was fine except the bean sprout. The bean sprout looked like it had been boil with hot water. I don’t understand whether those Paddy’s market merchants don’t sell their produce fresh enough or it was just the summer weather that caused it. They were so languished that I had to rush back to the market the next morning to buy the fresh bean sprout. Later that I know from a home channel “Better Homes and Garden” that you have to put your bean sprout in a container filled with ice water, and it could help them to stay fresh longer. Thanks guys.

Talking about stir frying a vegetable dish with garlic, I really learn a lot from my dad. He could really cook a great vegetable dish. I used to cooked the Chinese vegetable such as Choy Sum, Bok Choy, and any other vegetables by adding water to soften the hard part a little bit. That was the biggest mistake in stir frying the vegetable, because it could turned them soggy and their colour will be not as bright as the fresh one. The secret is to use the generous amount of oil when stir frying, and try to avoid adding water. If you had to add water, add as little as possible.

Anyway, I usually ordered this dish in Chinese restaurant. This dish always goes great with any other main meals accompanied with rice. Mine as showed in the picture doesn’t have prawns, tofu, and salty fish because I don’t have them ready in my fridge and pantry, but bean sprout always taste great with or without them.

Stir Fry Bean Sprout with Carrot


  • 500 gr of bean sprout
  • 1 medium size of carrot, julienne cut
  • 100 gr small size prawns
  • 150 gr of tofuĀ  (or about 2 standard cubes sold in the market), cut in to small cubes
  • 20 gr of salty fish (see note), sliced thinly
  • 2 stalks of spring onions
  • 2 cloves of garlic
  • 2 cloves of shallot
  • salt to taste
  • oil for stir frying


  1. Deep fry the tofu until they plumped up. Be careful not to overcook.
  2. Heat generous amount of oil in the wok. Cook garlic and shallot for about 1-2 minutes or until fragrant.
  3. Add the salty fish in the wok and cook them for 3-4 minutes or until slightly crispy.
  4. Add prawns and carrot and cook until the carrot for 3-4 minutes or until the carrot slightly tenderized.
  5. Add bean sprout and cook for another 1-2 minutes.
  6. Add tofu and spring onions and stir. Add the salt to taste.
  7. Serve with rice.

Preparation time (duration): 30

Culinary tradition: Indonesian, Chinese

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!

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