Macadamia Free Crispy Cumin-Lime Bean Sprouts
Bean sprouts are one of those ingredients that often get relegated to a sad garnish role, but this wok-fired preparation treats them like the star they deserve to be. The key is getting them genuinely dry before they hit a screaming-hot pan — that step is what separates limp, steamed sprouts from ones with golden, blistered edges and a satisfying snap. Garlic-infused oil, ground cumin, coriander, and a pinch of red pepper flakes build a warm, smoky backbone, while a quick tamari-lime sauce ties everything together with a bright, savory punch. The whole thing comes together in minutes once your pan is properly hot, making it an ideal weeknight side or a bold addition to a larger spread. Scallion greens and optional cilantro scattered on top keep it fresh and vibrant right up until serving. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden additions sneaking into your meal. It's the kind of dish that looks and tastes far more impressive than the effort it actually requires.
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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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