INGREDIENTS
2 tablespoons vegetable oil
1 teaspoon yellow mustard seeds
1 long red chilli, finely sliced
½ teaspoon each ground cumin and turmeric
1 tablespoon grated fresh ginger
1 garlic clove, crushed
300 grams slim green beans, trimmed and thinly sliced
sea salt
METHOD
Heat the oil in a large sauté pan over a medium heat. Add the mustard seeds and cook until they start to pop. Add the chilli, cumin, turmeric, ginger and garlic and cook for 30 seconds. Add the beans, a splash of water and a good pinch of salt. Cook for 3-4 minutes until just tender, stirring frequently and adding a little more water if necessary.
Serve hot or warm. Serves 4
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeGreen Beans with Toasted Sesame, Tofu and Wasabi Dressing
Article by Claire Aldous
RecipeGreen Bean and Farro Salad with Tahini Dressing
Article by Claire Aldous
RecipeGrilled Fresh Green Beans with Smoked Sesame Salt
Article by Claire Aldous
RecipeGreen Bean and Pea Salad with Farro and Roasted Almonds
Article by Claire Aldous
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.