MSG 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 transforms them into something genuinely exciting — golden, lightly charred, and full of texture. The real magic here is the spice blend, a warm North African-inspired mix of cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and a touch of cayenne that blooms in garlic-infused oil right in the pan. Every single ingredient in this dish is naturally free of added glutamates, so there's no need to scrutinize labels or worry about hidden flavor enhancers sneaking into your meal. The technique matters just as much as the spices — getting the sprouts completely dry before they hit the pan is the difference between crispy and soggy, so don't skip that step. A squeeze of fresh lemon juice at the end cuts through the richness of the oil and lifts all those earthy, smoky notes beautifully. Scallion greens and fresh cilantro scattered over the top add a pop of color and brightness that makes this as pretty as it is delicious. Serve it immediately straight from the pan and it's the kind of simple side dish that quietly steals the whole meal.
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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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