Seed Oil Free Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts are one of those ingredients that rarely get their moment in the spotlight, but cooked at high heat in a screaming-hot skillet, they transform into something genuinely crave-worthy — golden, lightly charred at the edges, and still tender in the middle. The secret is getting them bone dry before they hit the pan, which is what separates truly crispy results from a soggy, steamed disappointment. Garlic-infused oil carries the heat beautifully here and adds a mellow, savory depth without any of the industrial seed oils — like canola or soybean — that sneak into so many stir-fry recipes. A bold Moroccan-inspired spice blend of cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon blooms directly in the oil for about thirty seconds before coating every sprout in warm, aromatic flavor. A bright hit of fresh lemon juice at the end cuts through the richness and ties everything together, while scallion greens and cilantro add a pop of color and freshness. This is the kind of side dish that disappears fast — serve it immediately straight from the pan 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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