Artificial Food Coloring Free Crispy Cumin-Lime Bean Sprouts

Total time18 min

Prep time10 min

Cook time8 min

Artificial Food Coloring Free Crispy Cumin-Lime Bean Sprouts

Bean sprouts are one of those ingredients that can go soggy and sad in a hurry, but a screaming-hot wok and a thorough pat-dry session are the secrets to getting that satisfying golden blister and firm snap. The spice blend here — cumin, coriander, and a pinch of red pepper flakes — toasts directly in the pan, turning a humble vegetable into something genuinely craveable. A splash of tamari and fresh lime juice ties everything together with a bright, savory finish that hits every corner of your palate. Every single ingredient in this dish is exactly what it says it is: whole spices, fresh citrus, and clean pantry staples with no synthetic dyes hiding in a sauce packet or seasoning blend. That matters more than people realize, since pre-made stir-fry sauces and spice mixes are surprisingly common sources of artificial colorants. Scallion greens and optional cilantro scattered on top add a pop of natural color that no food dye could improve on anyway. This one comes together fast, looks stunning on the plate, and tastes like something you'd order at a restaurant — without a single ingredient you'd need to second-guess.

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Ingredients

4 servings

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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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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