Anti Inflammatory Crispy Coconut-Lime Bean Sprouts
Total time20 min
Prep time10 min
Cook time10 min
4.9(23)
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Learn more →Ingredients
4 servings
- 1 lb fresh mung bean sprouts
- 2 tbsp coconut oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp tamari
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 tsp toasted sesame oil
- ¼ tsp crushed red pepper flakes (optional)
- 4 scallions, green tops only, thinly sliced
For serving
- 2 tbsp unsweetened shredded coconut, toasted (optional)
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Pat the bean sprouts dry with paper towels — any surface moisture will steam rather than crisp them in the pan.
- 2
In a small bowl, stir together the tamari, lime juice, lime zest, and toasted sesame oil. Set aside.
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