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Easy Vegan Stir-fry With Mungo Beans

Easy Vegan Stir-fry With Mung Beans

Stir-fry is such a great option for easy vegan dinner but have you tried mung beans in stir-fry? It's unusual and so good! Try it for yourself! Vegan + GF.
4.34 from 3 votes
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Course: Main Course
Cuisine: Chinese, Japanese, Mediterranean
Keyword: beans, mungo beans, stir-fry
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 3
Calories: 200kcal

Ingredients

For stir-fry:

  • 1 small yellow onion peeled and chopped
  • 3 cloves garlic peeled and chopped
  • 1 bunch bok choy (about 3 pieces) cut in small pieces
  • 1 red capsicum sliced
  • 1 cup snap peas
  • 1 cup bean sprouts
  • 1/2 cup frozen corn kernels
  • 1 bunch broccolini cut in smal pieces
  • 1 cup mushrooms sliced
  • 1 red chilli pepper chopped

For sauce:

  • 1/2 cup mung beans
  • 2 tbsp tamari or gluten-free soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp maple syrup
  • 1 tsp sriraca sauce or garlic chilli sauce optional

To serve:

  • sesame seeds
  • 1 pack rice noodles

Instructions

  • Cook the mungo beans first. Add mung beans to a saucepan with 1-1/2 cup water and boil for 15-20 minutes or until tender. Drain any remaining water and set aside.
  • Meanwhile mung beans are cooking start preparing stir-fry. In a frying pan heat up olive oil. Add onion and garlic. Sauteé for 2 minutes. Add all the remaining ingredients to make stir-fry and cook for another 10 minutes over medium to low heat. Stir occasionally. Turn off the heat.
  • Prepare sauce for stir-fry. Mix all the ingredients and add cooked mung beans. Add the sauce to stir-fry and mix everything with a big wooden spoon.
  • If you serve stir-fry with rice noodles, cook noodles according to package instructions. Divide into bowls and mix with your mung beans stir-fry.
  • Enjoy!

Nutrition

Calories: 200kcal