Yeast Free Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts are one of those ingredients that often get tossed into a stir-fry as an afterthought, but here they take center stage — blistered, golden, and coated in a warm North African spice blend that smells absolutely incredible. The key move is getting the sprouts bone dry before they hit the pan, which is what separates a truly crispy result from a soggy, steamed disappointment. A screaming-hot skillet and a couple of minutes of undisturbed cooking do the rest of the work, giving you those charred, caramelized edges that make this dish so addictive. Garlic-infused oil carries the cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon into every bite, while a squeeze of fresh lemon at the end cuts right through the richness. Scallion greens and cilantro finish it off with a pop of color and freshness. Since every ingredient here is naturally free of yeast and fermented products, there's no need to scrutinize labels or swap anything out — it just works as written. 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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