Sesame Free Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts are so often an afterthought, but cooked over screaming-hot heat in a wide skillet, they transform into something genuinely crave-worthy — golden at the edges, lightly charred, and still snappy in the center. The trick is getting them bone-dry before they hit the pan, so every sprout crisps up instead of steaming into a soggy pile. A warm North African-inspired spice blend of cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon blooms in garlic-infused oil right in the pan, coating every sprout in deep, layered flavor. A bright squeeze of lemon at the finish cuts through the richness and pulls the whole dish together. For anyone navigating sesame allergies or sensitivities, this is the kind of bold, aromatic dish that can feel off-limits — stir-fry-style recipes so often rely on sesame oil or tahini for that depth of flavor. Here, garlic-infused oil does all the heavy lifting, and the spice blend is built entirely from pantry staples with no hidden sesame to worry about. Finish with scallion greens and a handful of cilantro if you like, and get it on the table fast — this one is best eaten the moment it comes off the heat.
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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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