| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Fresh green beans |
| 1 |
T |
Salt |
| 6 |
T |
Vegetable oil |
| 2 |
t |
Black mustard seeds |
| 9 |
|
Sized cloves garlic, peeled |
|
|
and very finely minced |
| 1 |
|
1-inch cube of fresh ginger |
|
|
peeled and finely grated |
| 3 |
T |
Tahini |
| 4 |
T |
Fresh Chinese parsley |
|
|
chopped fine |
| 1/8 |
t |
Freshly ground black pepper |
|
|
or to taste |
| 1/16 |
t |
Cayenne pepper |
| 1 |
T |
Lemon juice |
INSTRUCTIONS
Barbara Wasser's Kosher Kitchen (Adapted from WORLD OF THE EAST
VEGETARIAN COOKING by Madhur Jaffrey) PREPARATION Wash and trim the
beans and cut them into 1-inch pieces. Put four quarts of water in a
five or six quart pot, add the salt and bring to a rolling boil. Put
the beans in the pot and boil over high heat 4 to 5 minutes or until
they are tender but still crisp. Drain the beans in a colander and run
cold water over them to fix the bright green color. Drain. Shortly
before you sit down to eat, heat the oil in a 10 or 12 inch skillet
over a medium flame. When the oil is very hot, put in the mustard
seeds. As soon as the mustard seeds begin to pop (this will take only
a few seconds,) add the garlic and stir. As soon as the garlic browns
lightly, add the ginger and stir once. Add the drained green beans,
tahini, Chinese parsley, black pepper, cayenne pepper, lemon juice and
additional salt if preferred. Turn heat to low and mix well. When the
beans are reheated through, remove from heat and serve. Serves: 6 to
8 people Posted to JEWISH-FOOD digest V96 #110 From:
swass@global2000.net (Barbara & Steve Wasser) Date: Wed, 25 Dec 1996
15:24:06 -0500
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