Pork Free Crispy Cumin-Lime Bean Sprouts
Bean sprouts are one of those vegetables that often get tossed into the background of a stir-fry, but here they're the whole show — blistered, snappy, and loaded with bold flavor. The key is getting them genuinely dry before they hit the pan, so the high heat can sear rather than steam, giving you those lightly golden edges that make all the difference in texture. Garlic-infused oil, cumin, coriander, and a hit of red pepper flakes build a warm, earthy base, while the lime-tamari sauce adds a bright, savory finish that ties everything together. Tamari steps in as the soy sauce here, keeping things clean and straightforward without any hidden animal-derived additives to second-guess. Scallion greens and optional fresh cilantro scattered on top give it a pop of color and freshness that makes the whole plate look as good as it tastes. This is the kind of side dish that disappears fast — serve it immediately straight from the wok while the sprouts still have that satisfying crunch.
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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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