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Stir-fry Bean Sprouts & Tricolor Peppers

Stir-fry Beansprouts & Tricolor Peppers Recipe

In this stir-fry recipe, I use a salt & pepper seasoning blend purchased from Daiso. You can use any brand of your favourite salt & pepper blend. You can also substitute it to taste with regular salt & pepper, mushroom seasoning powder or light soy sauce/fish sauce.

You can use mini bell peppers to make it easier to incorporate more different colours of peppers in your cooking.

Check out the ingredients and step-by-step photos on the previous page.


  • 2 tsp cooking oil
  • 3 garlic cloves minced
  • 200g bean sprouts (mung bean sprouts) rinsed & drained in colander
  • 1 tsp oyster sauce
  • 1/2 tsp salt & pepper blend see cooking note below
  • 1-2 tbsp chicken stock (or water)
  • 1/4 bell pepper in red, green & orange/yellow
  • a few drops pure sesame oil optional


  1. Cook garlic. Heat oil in wokpan. Add garlic and stir fry briskly until aromatic, about less than a minute.
  2. Add bean sprouts, oyster sauce, salt & pepper blend and chicken stock (or water). Stir fry until the bean sprouts start to soften.
  3. Add cut bell peppers and stir fry to mix the contents well. Cover with lid to allow bean sprouts to steam for a minute.
  4. Finish up & serve. Season to taste (if needed). Drizzle the dish with a few drops of pure sesame oil for added aroma.
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2 comments on “Stir-fry Bean Sprouts & Tricolor Peppers”

  1. So beautiful with different kinds of peppers…I have never tried bean sprouts with peppers. Something I can’t wait to try!

  2. This tau gay has “little tail”, I won’t bother to remove it too! You should see the tau gay here, tail so much longer and bean sprout “body” also long – not those shorter, crisp ones like what you are using. BTW, been using mini bell peppers too. Roast the entire peppers in the oven, and did not even slice/cut it – hahaha, who is the lazy cook?

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