Gut Friendly Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts are one of those ingredients that often get tossed into stir-fries as an afterthought, but here they take center stage — blistered in a screaming-hot pan until golden, charred at the edges, and impossibly crispy. The trick is getting them bone dry before they hit the oil, which lets the high heat do its magic instead of turning everything soggy and steamed. Garlic-infused oil does all the heavy lifting flavor-wise without relying on whole garlic cloves, which makes this a smart choice for anyone managing digestive sensitivities. A warm Moroccan spice blend — cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon — blooms right in the pan for about 30 seconds before coating every sprout in deeply fragrant, layered flavor. A squeeze of fresh lemon and a scatter of scallion greens finish the dish with brightness and a gentle bite. It comes together fast, uses a short list of pantry-friendly spices, and delivers something that genuinely feels restaurant-worthy. Serve it immediately while the edges are still crackling.
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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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