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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From The Anti-Inflammation Diet and Recipe Book via the Seventh Generation web site. As that site says, So there I was, at the office, and a scent of irresistible goodness wafts my way. One officemate asks, 'Is that French fries?' The co-worker responsible for making us all hungry laughs, 'No,' she says, 'it's my green beans, but they're as addictive as French fries.'....These are absolutely delicious, and unlike the also-tasty French fry, they won't leave your body dealing with a bunch of extra fat and sodium. Ingredients:
2 tablespoons olive oil |
1/2 inch cube peeled ginger, sliced thin |
1/2 teaspoon black mustard seeds or 1/2 teaspoon yellow mustard seeds |
1 lb green beans |
1/4 cup water |
1/2 teaspoon ground cumin |
1/4 teaspoon turmeric |
1 teaspoon sea salt |
1 lemon, juice of |
2 tablespoons minced fresh cilantro |
Directions:
1. Saute mustard seeds and ginger in olive oil over moderate heat until seeds being to pop.
2. Add beans, stir fry over medium heat for about 5 minutes.
3. Add the water, cover tightly, simmer for about 5 minutes. Remove lid when most of the water has evaporated.
4. Add remaining ingredients except lemon juice, and continue cooking until beans are slightly crispy.
5. Add lemon juice just before serving. Serve warm.
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