Vegetarian 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 of the show — blistered, snappy, and loaded with bold flavor. The key is getting them genuinely dry before they hit a screaming-hot wok, which gives you that golden sear instead of a soggy, steamed pile. Ground cumin and coriander bloom in the oil and cling to every sprout, while red pepper flakes add just enough heat to keep things interesting. A quick tamari-lime mixture gets poured in at the end, soaking into the sprouts with a bright, savory punch that ties everything together. Scallion greens and optional cilantro finish it off with freshness and color. It comes together in just a few minutes of active cooking, making it an ideal weeknight side or a light main when you want something plant-based that actually delivers on texture and taste.
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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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