Shellfish Free Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts are one of those ingredients that often get tossed into stir-fries as an afterthought, but here they take center stage — blistered, golden, and coated in a warm North African spice blend that makes every bite genuinely exciting. The key is getting the sprouts bone dry before they hit the pan, because that's what separates a limp, steamy pile from the crackling, lightly charred result you're after. A screaming-hot skillet and a hands-off two minutes of contact time do the heavy lifting, giving you those gorgeous caramelized edges without any fuss. Garlic-infused oil carries the cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon into every crevice, and a final hit of lemon juice brightens the whole dish right before it hits the table. Scallion greens and fresh cilantro add a pop of color and freshness that makes this feel restaurant-worthy. Everything in this recipe is naturally free from shellfish and any of the cross-contamination concerns that can come with pre-seasoned or packaged ingredients — just clean, whole spices and fresh produce from start to finish. It works beautifully as a side dish or piled over rice for a fast, flavor-packed weeknight 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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