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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 4 |
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Directions: Wash beans; trim end with a sharp knife. Slice diagonally into 1-inch
pieces.
Heat butter in a large skillet; add mustard seeds and saute 30 seconds, or
until seeds start to "pop." Stir in onion, carrots, and beans; cook,
stirring, 5 minutes.
Stir in salt, coriander, and ginger. Lower heat; cover; cook and stir 8
minutes or until crisp-tender. Stir in lemon juice and serve.
Ingredients:
1 Pound(s) Green Beans
2 Tablespoon(s) Butter or Margarine
2 Tablespoon(s) Vegetable Oil
1 Teaspoon(s) Mustard Seeds
1 medium Onion, chopped
3/4 Cup(s) Sliced Carrots
1 Teaspoon(s) Salt
1 Teaspoon(s) Ground Coriander
1/8 Teaspoon(s) Ground Ginger
2 Tablespoon(s) Lemon Juice |
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