Xanthan Gum Free Crispy Cumin-Lime Bean Sprouts

Total time18 min

Prep time10 min

Cook time8 min

Xanthan Gum Free Crispy Cumin-Lime Bean Sprouts

Bean sprouts are one of those vegetables that can easily turn soggy and bland, but a screaming-hot wok and a proper pat-dry step make all the difference here — you get golden, blistered edges with a satisfying snap in every bite. Garlic-infused oil lays down a savory base, while ground cumin and coriander bloom in the pan for about thirty seconds and coat every sprout in warm, earthy spice. A splash of tamari and fresh lime juice ties it all together with a bright, tangy finish that keeps the whole dish feeling light and lively. Red pepper flakes add just enough heat to keep things interesting without overwhelming the citrus notes. Scallion greens and optional cilantro scattered over the top make it look as good as it tastes. Every ingredient here is naturally free from thickeners and binders, so there's no label-reading anxiety — just clean, bold flavors from start to finish. This one comes together fast and works beautifully as a side or a quick weeknight main piled over rice.

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Ingredients

4 servings

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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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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