Juicy, crunchy mung bean sprouts. I love them! I often toss a handful into a soup or stir fry, but this Stir Fried Mung Bean Sprout, Cabbage and Bell Pepper vegan whole food, plant-based no-oil recipe makes them the star.

These sprouts may not look especially nutritious. Pale and mostly water, there are only around 31 calories in a cup.

But appearances can be deceiving. Remember, this is a sprout from a really nutritious bean.

Turns out you get a lot of nutrition in this low calorie veg.  A cup of raw bean sprouts deliver 3.2g of protein, 13.5g of calcium, 1.9 g fiber and 16% of the recommended daily folate intake.

It also supplies 43% of the recommended daily Vitamin K, and 23% of your daily recommended Vitamin C.  These sprouts even contain notable amounts of the minerals manganese, phosphorus, magnesium, selenium, copper, potassium and iron.

Red Bell Pepper and Red Cabbage Stir Fry

The red cabbage in this stir fry is packed with antioxidant and anti-inflammatory polyphenols called anthocyanins. Cabbage is a cancer fighting powerhouse.

Red bell peppers add substantial Vitamin C and carotenoids. And they’re sweet!

Stir Fried Mung Bean Sprouts

I topped this dish with Pan-Seared Garlic Tofu. You can find the directions included in this recipe.   

Stir Fried Mung Bean Sprouts, Cabbage and Bell Pepper with Garlic Tofu

4 cups mung bean sprouts, rinsed
1 red bell pepper, cut into ¼ inch strips
2 cups red cabbage, finely shredded
1 clove garlic, minced
1 tsp ginger, minced
1 green onion, sliced thin on the bias

2 Tbsp. tarami or coconut aminos
1 Tbsp. rice vinegar
½ Tbsp. white wine or water


Prep all the veggies.

Whisk all sauce ingredients in a small bowl and set aside.

Heat a large cast iron skillet or wok over medium-high.

Add bell pepper strips and shredded cabbage to the skillet and stir fry for 3 minutes or so, until the bell pepper just starts to soften. Add water a tablespoon at a time to prevent sticking.

Lower heat and add the garlic and ginger and continue to stir fry a minute longer.

Add the bean sprouts and stir fry for 2 minutes until the veggies look tender but not soggy. They should still have bright color.

Pour the sauce over the vegetables and stir until well coated.

Remove from heat and serve alone or over rice, topped with sliced green onion and garlic tofu if desired.

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