Rice Free Crispy Cumin-Lime Bean Sprouts
Bean sprouts are one of those ingredients that often get buried in a stir-fry or tossed into a bowl as an afterthought, but this recipe puts them front and center — and they absolutely deliver. The key is getting them genuinely dry before they hit the pan, so the high heat can blister and sear rather than steam, giving you that satisfying golden edge and firm, snappy bite. Ground cumin and coriander bloom in the hot oil and cling to every sprout, while red pepper flakes add just enough heat to keep things interesting. The lime-tamari sauce — bright, savory, and a little tangy — gets tossed in at the end and absorbs fast, so nothing turns soggy. Scallion greens and optional cilantro finish it off with freshness that cuts right through the warm spices. This is a naturally grain-free dish that doesn't require any swaps or substitutions to get there — the ingredients just work together exactly as written. It comes together in minutes and is the kind of side that disappears fast, so you might want to double the batch.
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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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