Rice Free Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts are one of those ingredients that often get buried in stir-fries or salads, but cooking them over screaming-hot heat transforms them into something genuinely exciting — golden, lightly charred, and satisfying in a way that feels almost indulgent. The key move here is getting the sprouts completely dry before they hit the pan, which is what separates crispy, caramelized edges from a soggy, steamed pile. Once they hit that shimmering oil, the magic happens fast. A warm Moroccan-inspired spice blend — cumin, coriander, smoked paprika, turmeric, cinnamon, and a whisper of ginger — blooms right in the pan and coats every sprout in deep, fragrant flavor. A squeeze of fresh lemon at the end cuts through the richness and makes everything pop. Scallion greens and cilantro scattered on top add brightness and a little color that makes the whole dish look as good as it tastes. It's a bold, naturally grain-free side or light main that comes together in one skillet with zero fuss.
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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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