Gelatin Free Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts are one of those ingredients that rarely get a starring role, but high heat and a bold spice blend change everything. The key move here is getting the sprouts completely dry before they hit the pan — that's what separates a limp, steamed pile from something genuinely crispy and golden at the edges. A screaming-hot skillet and a hands-off two minutes of contact time do the rest of the work. The spice blend — cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon — blooms in garlic-infused oil right in the center of the pan, then gets tossed through the sprouts for deep, layered flavor in every bite. A squeeze of fresh lemon and a scatter of scallion greens at the end keep things bright and lively. Every ingredient here is straightforwardly plant-based and pantry-friendly, with no hidden additives or thickeners to worry about — just whole spices, fresh produce, and good oil. Serve it immediately while the edges are still crackling for the best texture.
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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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