Almond Free Crispy Greek Oregano Bean Sprouts
Bean sprouts are one of those ingredients that often get tossed into stir-fries as an afterthought, but this recipe gives them a serious moment in the spotlight. The key is getting them genuinely dry before they hit the pan — that extra step is what transforms them from soggy and steamed to golden, crispy, and deeply satisfying. Garlic-infused oil does the heavy lifting on flavor, coating every sprout in a savory richness that pairs beautifully with the earthy punch of dried Greek oregano. A finishing hit of lemon zest and fresh lemon juice cuts right through the richness and keeps the whole dish feeling bright and alive. The scallion greens scattered on top add a pop of color and a mild oniony note that ties everything together. This is a naturally simple, whole-ingredient dish — no nuts, no nut oils, no hidden surprises — just clean pantry staples doing exactly what they should. Whether you serve it as a side or pile it into a bowl over grains, it's the kind of thing that disappears fast.
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
- 3 tbsp garlic-infused oil
- 4 cups mung bean sprouts (about 12 oz), rinsed and thoroughly dried
- 1 ½ tsp dried greek oregano
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- 2 tbsp scallion greens, thinly sliced (optional)
Instructions
- 1
Spread the rinsed bean sprouts on a clean kitchen towel or paper towels and pat them as dry as possible — surface moisture is the main obstacle to crisping.
- 2
In a large mixing bowl, toss the dried sprouts with 2 tablespoons of the garlic-infused oil, the oregano, salt, and black pepper until evenly coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!