Honey Free Crispy Cumin-Lime Bean Sprouts
Bean sprouts are one of those vegetables that often get buried in a stir-fry, but here they're the whole star of the show — blistered at high heat until golden at the edges and still snappy in the center. The technique matters a lot: patting the sprouts completely dry before they hit the wok is what separates a proper sear from a soggy, steamed pile. Garlic-infused oil, ground cumin, coriander, and a pinch of red pepper flakes build a warm, aromatic base, while a quick lime-tamari sauce ties everything together with brightness and a little savory depth. The whole thing comes together in minutes and tastes like something you'd order at a really good noodle shop. Because the flavor here comes entirely from spices, citrus, and tamari rather than any sweetener, there's no need to audit labels or swap anything out — it's naturally free of added sweeteners from start to finish. Scallion greens and optional cilantro scattered on top at the end keep it fresh and vibrant. Serve it immediately straight from the wok while the edges are still crisp.
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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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