Cashew 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 the edges turn golden and the texture stays satisfyingly snappy. The technique is everything: patting the sprouts completely dry before they hit the pan is what separates a limp, steamed pile from something genuinely crispy and craveable. Garlic-infused oil, ground cumin, coriander, and a pinch of red pepper flakes build a warm, earthy backbone, while a quick tamari-lime sauce ties it all together with a bright, tangy finish. Scallion greens and optional cilantro scattered on top add freshness right before serving, making the whole plate look as good as it tastes. For anyone navigating tree nut allergies or avoiding cashews specifically, this dish is naturally in the clear — no nuts anywhere in the ingredient list, no sneaky sauces to second-guess. It comes together in one pan with straightforward pantry staples, which makes it just as practical as it is delicious. Serve it immediately while the sprouts still have that irresistible crunch.
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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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