BHA & BHT Free Crispy Cumin-Lime Bean Sprouts
Bean sprouts are one of those ingredients that often get buried in stir-fries, but here they're the whole star — blistered in a screaming-hot wok until golden at the edges and still satisfyingly snappy in the center. The trick is getting them bone-dry before they hit the oil, so they sear instead of steam, which makes all the difference between limp and legitimately crispy. Garlic-infused oil, ground cumin, coriander, and a pinch of red pepper flakes build a warm, aromatic base, while a quick tamari-lime sauce ties everything together with a bright, savory punch. Many packaged sauces and seasoning blends sneak in synthetic preservatives like BHA and BHT, so making this from scratch with whole spices, fresh citrus, and tamari keeps things clean without any label-reading stress. Scallion greens and optional cilantro scattered on top add a fresh finish that makes the whole plate pop. It comes together in minutes and works beautifully as a light side or a quick weeknight vegetable dish you'll want to make on repeat.
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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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