Gluten Free Crispy Cumin-Lime Bean Sprouts
Bean sprouts are so often an afterthought — a pale, watery garnish tucked into a takeout container — but this wok-fired version treats them like the star they deserve to be. The key is getting them genuinely dry before they hit a screaming-hot pan, which gives you those lightly blistered, golden edges and that satisfying snap in every bite. Ground cumin and coriander bloom in the residual heat, coating each sprout in warm, earthy spice before a bright hit of lime juice and tamari pulls everything together into something that tastes way more complex than the ingredient list suggests. Tamari stands in for soy sauce here, making this naturally safe for anyone avoiding gluten without any awkward substitutions or specialty products. Scallion greens and optional cilantro finish the dish with fresh contrast that keeps the whole thing feeling light and vibrant. This comes together in minutes and works beautifully as a side alongside rice or noodles, or honestly just eaten straight from the pan while no one is watching.
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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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