Citric Acid Free Crispy Cumin-Lime Bean Sprouts

Total time18 min

Prep time10 min

Cook time8 min

Citric Acid 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 quick, confident sear transform them into something genuinely craveable — blistered at the edges, snappy in the center, and full of character. The warm earthiness of cumin and coriander plays beautifully against the bright hit of fresh lime juice and zest, while tamari brings a deep, savory backbone that ties everything together. For anyone navigating a citric acid sensitivity, the brightness here comes entirely from real lime — no processed additives, no hidden preservatives, just fruit. Garlic-infused oil keeps the allium flavor present without the actual garlic, and every other ingredient on the list is clean and straightforward. The technique matters as much as the ingredients: patting the sprouts bone-dry before they hit the pan is what separates a proper sear from a steamy, limp pile. It comes together in minutes, looks stunning scattered with scallion greens and fresh cilantro, and works as a bold side dish or a light main over rice.

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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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