Stir-fry Bean Sprouts & Tricolor Peppers

This stir-fry bean sprouts & tricolor peppers is an inexpensive, colourful and healthy side dish that goes well with rice. When cooked right, the bean sprouts (aka mung bean sprouts) are crunchy, tender and sweet. In this recipe, I used oyster sauce and a newly-discovered salt & pepper blend to achieve a tasty dish in quick time.

See Also:
More Bean Sprouts Recipe:

Stir-fry Bean Sprouts & Tricolor Peppers Recipe

Main Ingredients

#1 Bean sprouts & three colours of bell peppers (capsicums)

Stir-fry Bean Sprouts & Tricolor Peppers Ingredients

Cut Tri-color Peppers (Capsicums)
The main ingredients are bean sprouts and bell peppers (capsicum). I try to sneak in three colours of the bell peppers (green, red & orange/yellow) for a colourful dish. For me the orange pepper resemble carrots, the green pepper looks like the green portion of spring onions, and the red looks like red chilli (but without the heat). It’s so much faster and easier to cut up the bell peppers to thin strips (than to prepare the carrots, chilli etc) for this dish. If you are not particular about the colours, you can use one large bell pepper, or whatever you have in the fridge.

As for the bean sprouts, I no longer bother to pluck the tails off … they take too much time. As you can see, as a noob cook, I’m just a very lazy cook :P

Mini Bell Peppers
My trick to incorporate more pepper colours is to use the mini peppers variety which are much smaller than the usual peppers. They take up less space in the fridge and they seem to keep for a longer time too. They are useful for small-scale cooking like mine.

Ingredient #2: Japanese Salt & Pepper Blend

Japanese salt & pepper blend
I bought this salt & pepper seasoning blend from Daiso and I am addicted to using it ever since my discovery. This seasoning blend makes many dishes (grilled meat, stir-fries & fried rice etc) come to life. In this bean sprouts recipe, I use the salt & pepper blend in addition to a bit of oyster sauce and chicken stock. It makes cooking easier, and for a noob cook like me, it gets the taste of the dish a little closer to outside quality :p

You can use any favourite brand of salt & pepper seasoning blend (to taste) or replace it with traditional sea salt & pepper, mushroom seasoning powder or light soy sauce.

Step-by-Step (Stir-fry Bean Sprouts & Tricolor Peppers)

Stir-fry Bean Sprouts & Tricolor Peppers (Step-by-Step)
Heat oil in a wokpan. Stir fry garlic briskly until aromatic.

Stir-fry Bean Sprouts & Tricolor Peppers (Step-by-Step)
Add the bean sprouts, oyster sauce …

Stir-fry Bean Sprouts & Tricolor Peppers (Step-by-Step)
chicken stock (or water), …

Stir-fry Bean Sprouts & Tricolor Peppers (Step-by-Step)
and salt & pepper seasoning blend.

Stir-fry Bean Sprouts & Tricolor Peppers (Step-by-Step)
Stir fry until the beansprouts start to soften. Then add bell peppers and mix well.

Stir-fry Bean Sprouts & Tricolor Peppers (Step-by-Step)
Cover with lid and let the contents steam for 1 minute. Steaming the sprouts for a short time helps them become more tenderly cooked while still retaining the crunch.

Stir-fry Bean Sprouts & Tricolor Peppers (Step-by-Step)
Add a few drops of sesame oil and mix well. The sesame oil is optional, but it adds aroma to the completed dish.

Stir-fry Bean Sprouts & Tricolor Peppers Recipe
This is the dish from the pan.

Stir-fry Bean Sprouts & Tricolor Peppers Recipe
Plate it out, itt’s great as a side-dish with steamed rice.

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.