Vegan Crispy Cumin-Lime Bean Sprouts
Bean sprouts are one of those ingredients that often get relegated to a supporting role, but this wok-fired preparation finally gives them the spotlight they deserve. The key is getting them genuinely dry before they hit a screaming-hot pan — that's what creates those lightly blistered, golden edges instead of a soggy, steamed pile. Cumin and coriander bloom in the residual heat, coating every sprout in warm, earthy spice, while a splash of tamari and fresh lime juice pull the whole thing together with a bright, savory punch. Red pepper flakes add just enough heat to keep things interesting without overwhelming the dish. Scallion greens and optional cilantro finish it off with freshness and color. It comes together almost entirely from pantry staples and a single lime, making it an effortless plant-based side or a seriously satisfying base for a grain bowl. Serve it the moment it hits the plate — that crisp snap doesn't wait around.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!