Carrageenan Free Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts are one of those ingredients that often get buried in stir-fries, but cooking them over screaming-hot heat in a wide skillet transforms them into something genuinely exciting — golden, lightly charred at the edges, and still snappy in the center. The key is getting them bone dry before they hit the pan, so every sprout crisps up instead of steaming into a soggy pile. A warm North African-inspired spice blend of cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon blooms in garlic-infused oil right in the pan, coating each sprout in deep, aromatic flavor. A bright squeeze of lemon at the end cuts through the richness and pulls everything together beautifully. Scallion greens and fresh cilantro add a pop of color and freshness that makes the whole dish feel restaurant-worthy. For anyone navigating carrageenan concerns, this recipe is naturally free of the ingredient — no processed sauces, no packaged spice blends with hidden additives, just whole spices and fresh produce from start to finish. It works as a bold side dish or a light main, and it comes together faster than you'd expect.
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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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