Yeast Free Crispy Cumin-Lime Bean Sprouts
Bean sprouts are one of those ingredients that often get relegated to a sad garnish role, but cooked this way — blasted in a screaming-hot wok until lightly blistered and golden — they become something genuinely crave-worthy. The key is getting them bone-dry before they hit the pan, so they sear rather than steam, giving you that satisfying snap in every bite. Garlic-infused oil, warm cumin, coriander, and a pinch of red pepper flakes build a bold, aromatic base, while a quick hit of tamari and fresh lime juice ties everything together with a bright, savory punch. Tamari steps in here as a naturally fermentation-free-friendly swap that still delivers deep, umami-rich flavor without the usual concerns around conventional soy sauce. The whole thing comes together in minutes and lands on the table topped with fresh scallion greens and optional cilantro — vibrant, fragrant, and impossible to stop eating. It works beautifully as a light side dish or piled over steamed rice for something more substantial.
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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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