Nitrate & Nitrite Free Crispy Cumin-Lime Bean Sprouts
Fresh, vibrant, and packed with bold flavor, this wok-tossed side dish is the kind of thing that disappears from the plate before it even has a chance to cool down. Garlic-infused oil, warm cumin, coriander, and a hit of red pepper flakes give the mung bean sprouts a deeply savory backbone, while fresh lime juice and zest keep everything bright and lively. The technique here is the real secret — patting the sprouts completely dry before they hit a screaming-hot pan means you get genuine sear and blister rather than a soggy, steamed pile. Tamari steps in as the umami driver, and unlike many conventional soy-based condiments or processed pantry staples, it keeps the ingredient list clean and free from the cured or preserved additives that can sneak into savory dishes. A quick toss with scallion greens and optional cilantro at the end adds freshness and color without any fuss. The whole thing comes together in one pan with minimal prep, making it an easy weeknight win whether you're serving it alongside rice, noodles, or just eating it straight from the skillet.
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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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