Mustard Free Crispy Cumin-Lime Bean Sprouts
Bean sprouts are so often an afterthought — a pale, watery garnish that disappears into the background of a dish. This recipe flips that entirely, using a screaming-hot wok and careful drying technique to coax out golden, blistered edges and a satisfying snap in every bite. Ground cumin and coriander bloom in the residual heat, wrapping each sprout in warm, earthy spice, while a quick tamari-lime sauce ties everything together with a bright, savory punch. Many bottled sauces and spice blends sneak in mustard or mustard flour as a thickener or flavor booster, but every ingredient here is straightforward and easy to verify — tamari, fresh lime, and whole ground spices you measure yourself. The scallion greens and optional cilantro finish the dish with a fresh, herby lift that makes it feel restaurant-worthy. It comes together in minutes once your pan is hot, which means it works just as well as a fast weeknight side as it does alongside a bigger spread.
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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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