Almond Free Crispy Cumin-Lime Bean Sprouts
Bean sprouts are so often an afterthought — a pale, watery garnish that disappears into the background of a dish. This recipe flips that entirely, using a screaming-hot wok and careful drying technique to coax out a golden, blistered sear that gives each sprout a satisfying snap. Garlic-infused oil, ground cumin, and coriander build a warm, aromatic base, while a quick hit of tamari and fresh lime juice ties everything together with a bright, savory punch. The red pepper flakes add just enough heat to keep things interesting without overwhelming the other flavors. For anyone navigating nut-free cooking, this dish is naturally in the clear — every ingredient is straightforward, and there's no need to scrutinize labels for hidden almond oils or almond-derived additives. Scallion greens and optional cilantro scattered on top make it look as vibrant as it tastes. Serve it immediately straight from the pan, because that crispy texture is the whole point and it won't wait around.
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Learn more →Ingredients
4 servings
- 2 tbsp garlic-infused oil
- 1 lb fresh mung bean sprouts
- 1 ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp red pepper flakes
- 1 tbsp tamari
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp lime zest
- ½ tsp salt, or to taste
- 4 scallions, green tops only, thinly sliced
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a small bowl, stir together the lime juice, lime zest, and tamari. Set aside.
- 2
Rinse the bean sprouts under cold water and shake off as much moisture as possible, then spread them on a clean kitchen towel and pat dry — excess water will steam the sprouts rather than sear them.
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