Wheat Free Crispy Cumin-Lime Bean Sprouts
Mung bean sprouts are one of those ingredients that can go limp and sad in a hurry, but a screaming-hot wok changes everything. The key here is getting them bone-dry before they hit the pan — that extra step with the kitchen towel is what delivers those lightly blistered, golden edges instead of a soggy pile. Garlic-infused oil, cumin, coriander, and a hit of red pepper flakes build a bold, aromatic base, while a quick lime-tamari sauce ties it all together with bright acidity and a savory depth. Tamari steps in where regular soy sauce would typically appear, making this completely free of wheat without any compromise on flavor. The whole thing comes together in minutes and lands on the plate still snapping with that satisfying crunch. Scallion greens and optional cilantro finish it off with freshness, making this a side dish that genuinely earns its place at 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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