Brazil Nut Free Crispy Cumin-Lime Bean Sprouts

Total time18 min

Prep time10 min

Cook time8 min

Brazil Nut Free Crispy Cumin-Lime Bean Sprouts

Bean sprouts are so often an afterthought — tossed raw into a salad or buried under a stir-fry — but this recipe treats them like the star they deserve to be. The trick is getting them genuinely dry before they hit a screaming-hot wok, which gives you those lightly blistered, golden edges instead of a soggy, steamed pile. Ground cumin and coriander go in right after the sear, blooming in the residual heat and coating every sprout in warm, earthy spice. A quick splash of tamari and fresh lime juice pulls it all together with a bright, savory punch that keeps you going back for one more bite. Scallion greens and optional cilantro finish the dish with color and freshness that make it look as good as it tastes. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution gymnastics required — just clean, bold flavors from pantry staples. Serve it immediately straight from the wok and it's genuinely one of those side dishes that disappears before anything else on the table.

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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 Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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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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