Pecan Free Crispy Cumin-Lime Bean Sprouts
Bean sprouts are one of those ingredients that often get buried in stir-fries, but here they're the whole star — blistered in shimmering garlic-infused oil until the edges go golden and the texture stays satisfyingly snappy. The trick is getting them bone-dry before they hit the pan, so they sear hard and fast instead of steaming into a soggy pile. Ground cumin and coriander bloom in the residual heat, coating every sprout in warm, earthy spice, while a quick tamari-lime mixture ties everything together with a bright, savory punch. Red pepper flakes add just enough heat to keep things interesting without overwhelming the citrus. Scallion greens and optional cilantro finish the dish with freshness and color, making it look as good as it tastes. The whole ingredient list is naturally free from tree nuts of any kind, so there's no need to scan labels or swap anything out — just cook and eat. Serve it immediately straight from the wok for the best texture, and don't be surprised if it disappears before anything else on the table.
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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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