| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Fresh green beans |
| 1 |
tb |
Salt |
| 6 |
tb |
Vegetable oil |
| 2 |
ts |
Black mustard seeds |
| 9 |
md |
Sized cloves garlic, peeled and very finely minced |
| 1 |
|
1-inch cube of fresh ginger, peeled and finely grated |
| 3 |
tb |
Tahini |
| 4 |
tb |
Fresh Chinese parsley, chopped fine |
| 1/8 |
ts |
Freshly ground black pepper or to taste |
| 1/16 |
ts |
Cayenne pepper |
| 1 |
tb |
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
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”