Nutmeg Free Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts are so often an afterthought, but cooked over screaming-hot heat in a wok or wide skillet, they transform into something genuinely craveable — golden, charred at the edges, and still snappy in the center. The spice blend here is the real star: cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon come together in a way that's warm and complex without a single drop of nutmeg anywhere in the mix. That matters more than you'd think, because so many spice blends and ras el hanout-style mixes sneak it in, making North African-inspired flavors feel off-limits. This recipe keeps every ingredient visible and intentional, so there's no guesswork about what's in your bowl. A finishing hit of fresh lemon juice and scallion greens cuts through the richness of the garlic-infused oil and brightens the whole dish. It comes together fast once your pan is properly hot, making it an ideal weeknight side or a light main when you want something bold without a lot of fuss. Serve it immediately straight from the pan — these sprouts wait for no one.
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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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