Soy Free Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts are so often an afterthought — tossed raw into a salad or buried in a stir-fry — but cooking them over screaming-hot heat transforms them into something genuinely crave-worthy. The key here is getting them bone dry before they hit the pan, which lets the high heat do its job and coax out golden, lightly charred edges instead of a soggy, steamed mess. Once they're crisp, a warm blend of cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon gets bloomed right in the skillet, coating every sprout in deep, fragrant spice. A bright hit of lemon juice at the end cuts through the richness of the garlic-infused oil and ties the whole dish together beautifully. Every ingredient in this recipe is naturally free from soy — no tamari, no edamame, no hidden soy-based sauces to second-guess — so it's a genuinely easy win for anyone navigating that restriction. Finished with sliced scallion greens and fresh cilantro, it's the kind of side dish that looks and tastes far more impressive than the effort it actually takes.
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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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