High Fructose Corn Syrup Free Crispy Cumin-Lime Bean Sprouts
Bean sprouts are one of those ingredients that often get buried in stir-fries, but here they take center stage — blistered in a screaming-hot wok until they're golden at the edges and still satisfyingly crisp. The technique matters: patting the sprouts completely dry before they hit the pan is what separates a proper sear from a soggy, steamed mess. Ground cumin and coriander bloom in the hot oil and cling to every sprout, while a splash of tamari and fresh lime juice pull the whole thing together with a bright, savory punch. Tamari is the smart swap here, delivering that deep umami flavor without the added sweeteners that sneak into many conventional soy sauces — so you know exactly what's going into your bowl. Scallion greens and optional cilantro finish the dish with freshness and color. It comes together in minutes and works beautifully as a light side, a grain bowl topper, or an unexpected snack that disappears fast.
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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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