Wash and drain the mung bean sprouts. Slice all vegetables and protein (pork, chicken, shrimp, or tofu) as needed. In a wok or large pan, heat 2 tbsp of oil over medium heat. Sauté garlic until lightly golden, then add onion and tomato (if using). Cook until soft.

Add pork, chicken, or tofu. Cook until lightly browned. If using shrimp, add them next and cook until they turn pink (do not overcook). Add carrots and green beans (if using). Stir-fry for 2–3 minutes. Stir in the cabbage and cook for about 1 minute.

Add the togue (mung bean sprouts) and toss everything together. Add soy sauce, a bit of salt, and pepper. Pour in ¼ cup of water or broth to slightly soften the veggies. Stir well. Cover and cook for 2–3 minutes on low heat. Avoid overcooking to keep the bean sprouts crisp. Taste and adjust seasoning if needed. Remove from heat.