Stir-fried Vegetables with Bean Sprouts

Bought some fresh mung bean sprouts from the asian store. The mung bean sprouts here are a little longer and has a thicker stalk (stems?) compared to the ones I'm more familiar with in the Philippines. I know it's one of those vegetables that can't be stocked that long in the fridge. They tend to loose their "crispness" and wilt just within days.
Bean sprouts, as I found out, can also be eaten raw like in salads and sandwiches. So I decided that I can prepare it half-cooked and if there would be leftovers it would still be ok to reheat it in the microwave.
If you're patient and with a lot of time at hand (or trip nyo lang pahirapan sarili nyo) it would be best to remove the root of the bean sprout prior to cooking or using in food preparation. Doing this would lessen the pungent smell that people often dislike about this vegie.

Toge Stir Fry

Ingredients:

1/2 lb. pork belly, cut into strips
1 lb. mung bean sprouts, cleaned and washed thoroughly
1 carrot, julienned
1 red bell pepper, cut into strips
green beans, cut diagonally into strips
1 onion, sliced
2 cloves garlic, cut into slivers
cooking oil
salt
pepper

Saute garlic, onion and pork. When pork turns slightly brown add in the vegetables. Stir-fry for until bean sprouts turn translucent (about 6-8 min). Season with salt and pepper.