Xanthan Gum Free Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts are one of those ingredients that rarely get their moment to shine, but a screaming-hot skillet and the right spice blend change everything. The key here is getting the sprouts genuinely dry before they hit the pan — any lingering moisture and you lose that golden, slightly charred crispiness that makes this dish so satisfying. Blooming the cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne directly in the garlic-infused oil for those final 30 seconds is what gives every sprout a deep, fragrant coating that tastes like it took far more effort than it did. A bright hit of lemon juice at the end cuts right through the warmth of the spices, and the scallion greens and cilantro keep things fresh and lively. Every single ingredient here is naturally free of thickeners and binders, so there's nothing to scrutinize on a label or swap out — it's just clean, whole-food cooking that happens to be completely safe for anyone avoiding gums. Serve it straight from the pan while the edges are still crackling, because this one does not wait.
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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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