Stir Fried Bean Sprouts, Carrots & Wood Ear Fungus

This dish is simple, inexpensive, with high fiber and very refreshing. You can use any kinds of vegetables to your liking.


  • 200 gm bean sprouts, trimmed
  • ½ carrots, shredded
  • 6 dried wood ear fungus, available at Asian stores
  • 4 Tbsp chicken stock
  • shredded ginger, to taste
  • salt, to taste



  1. Trim off the heads and tails of bean sprouts. (You might like to skip this step if you run out of time. The whole bean sprout is edible. Trimming is just for making the dish more good looking.) Soak the wood ears in water until softened. Rinse off and remove any dirts. Blanch in boiling water for 2 minutes. Drain well and cut into thin strips.
  2. Heat oil in a wok. Add shredded ginger and sauté until fragrant. Toss in the carrot and cook until softened. Add the bean sprouts and wood ears. Add chicken stock and continue to cook for a while. Season with salt. Pour in the seasonings. Continue to cook until the sauce dries up a bit. The vegetables should retain a bit crunchy in texture, so don’t overcook. Dish up. Serve hot.
Source: Stir Fried Bean Sprouts, Carrots & Wood Ear Fungus [Christine's Recipes]