about 1 year ago
If you're seeking a spin on your regular green bean routine, consider CookinginWestchester's slivered stir-fried version, which packs plenty of flavor with toasted mustard seeds, garlic, and just a touch of chili powder to give this side a subtle flash of heat. Cutting the green beans crosswise into 1/4-inch slivers not only shakes up the standard lengthy presentation, but also opens up more surface area for the spices, which find their way into every nook and cranny.
Last year was the year I learnt to work and like green beans. We had one of those bumper crops and they were in my face everyday, long fresh green pods, crisp looking and taunting me with their presence. It was almost like they were challenging and asking me, “So, are you to too chicken to tackle us?”
Serves 4 to 6
- 1 pound fresh green beans
- 11/2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 3/4 teaspoons black mustard seeds
- 1 tablespoon minced fresh garlic (about 4 pods)
- 3/4 teaspoons red chili powder or to taste
- salt to taste
Trim the beans and finely chop the beans (I like to cut them into small breadth wise slivers).
Heat the oil and the butter on medium heat for a minute and add in the mustard seeds and wait for them to crackle and pop, this takes about 30 seconds.
Turn off the heat for a minute or so and then turn back the heat on low and add in the garlic and gently cook until the garlic is pale golden and fragrant. This takes less than a minute and it is important to make sure that the garlic does not get burnt or it will taste bitter and ruin the dish.
Add in the green beans and stir well with the red chili powder and the salt and stir well.
Cover and cook for 8 to 10 minutes, until the beans are cooked through.The beans are soft with a slight hint of crunch in this recipe.
- 75 calories
- 6g total fat
- 2g saturated fat
- 5mg cholesterol
- 163mg sodium
- 6g carbohydrate (2g dietary fiber, 3g sugar)
- 2g protein