Mandalay Green Beans Serves 4 Most recipes tend to overcook green beans, but they’re best eaten still crisp. Here we’ve lightly sautéed green beans with fresh ginger and jalapeño to create a flavorful curry.
Prep Time: 10 minutes
Cooking Time: 10 minutes
1 tablespoon olive oil
1 large clove garlic, minced
1 jalapeño pepper, seeded and minced
2 teaspoons freshly grated gingerroot
1/2 teaspoon ground cumin seed
Zest (grated rind) of 1/2 orange
2/3 cup fresh orange juice
1 1/2 tablespoons lemon juice
1 tablespoon whole-grain mustard
Salt and freshly ground black pepper
1. Bring a large pot of lightly salted water to a boil. Add green beans and cook only until tender-crisp, about 3 to 5 minutes. Drain beans and plunge them into ice water to halt cooking action. Drain beans again and cut into 1-inch pieces.
2. Heat oil in a large skillet. Add garlic, jalapeño and ginger. Sauté 2 to 3 minutes, stirring constantly. Add cumin and cook 1 minute longer. Stir in orange zest, orange and lemon juices, and mustard. Add beans and stir well. Cook just until beans are heated through. Add salt and pepper to taste.
