Artificial Flavors Free Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts are one of those ingredients that rarely get a starring role, but a screaming-hot skillet and the right spice blend change everything. The key here is getting the sprouts bone-dry before they hit the pan — that's what delivers those golden, lightly charred edges instead of a soggy, steamed pile. Every component in this dish is a whole, recognizable ingredient: ground spices, garlic-infused oil, fresh lemon juice, and herbs you can see and smell. There's no seasoning packet, no flavor extract, no mystery additive — just cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon doing exactly what they're supposed to do. The spices bloom in the hot oil for thirty seconds before getting tossed with the sprouts, which means every bite is deeply fragrant and coated in warm, North African-inspired flavor. A squeeze of lemon and a scatter of scallion greens and cilantro at the end keep it bright and fresh. It comes together fast, it's genuinely impressive, and you know exactly what went into it.
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Learn more →Ingredients
4 servings
- 3 tbsp garlic-infused oil, divided
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt
- 1 lb (about 8 cups) fresh mung bean sprouts, rinsed and thoroughly dried
- 1 tbsp fresh lemon juice
- 3 scallions, green tops only, thinly sliced
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a small bowl, combine the cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, cayenne (if using), and salt. Stir until evenly mixed and set aside.
- 2
Pat the rinsed bean sprouts very dry with a clean kitchen towel or paper towels — any surface moisture will cause steaming rather than crisping.
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