Fish Free Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts are so often an afterthought — a pale, watery garnish tossed into a stir-fry without much ceremony. This recipe treats them like the star they deserve to be, blasted in a screaming-hot skillet until the edges char and the texture turns genuinely crispy. The trick is getting them bone-dry before they hit the pan, so every sprout sears instead of steams. A warm Moroccan spice blend — cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon — blooms in garlic-infused oil right in the center of the pan before coating every piece in deep, fragrant flavor. A squeeze of fresh lemon and a scatter of scallion greens finish it off with brightness that cuts right through the richness. The whole ingredient list is built around plants, spices, and oil, so there's nothing to second-guess if you're keeping seafood and fish products out of your kitchen. Serve it straight from the pan while it's still crackling — this one does not wait.
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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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