Dairy Free Crispy Cumin-Lime Bean Sprouts
Bean sprouts are one of those vegetables that often get tossed into dishes as an afterthought, but this wok-fired preparation puts them front and center — and they absolutely deliver. The key is getting them bone-dry before they hit a screaming-hot pan, which gives you those lightly golden, blistered edges and that satisfying snap instead of a soggy, steamed mess. Garlic-infused oil, cumin, coriander, and a pinch of red pepper flakes build a warm, aromatic base, while a quick lime-tamari sauce ties everything together with bright acidity and a savory depth. Tamari steps in beautifully here in place of regular soy sauce, keeping the whole dish completely free of dairy without sacrificing any of that umami punch. Scallion greens and optional cilantro finish it off with freshness and color. This is the kind of side dish that disappears fast — bold enough to hold its own next to grilled proteins or rice, but light and vibrant enough to eat straight from the pan.
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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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