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Wok eggs, fried rice and hot Dry Noodles.
For boldly aromatic green beans, we cook the beans in two stages, using the same pan. First, they’re steamed, then they’re stir-fried. This technique delivers punchy, intense flavors because the parcooked beans can be stir-fried “dry” with the spices and aromatics—no additional liquid is needed to render them tender. Look for curry leaves in Indian grocery stores; if not available, not to worry—there is no substitute, but the stir-fry is delicious even made without. Serve this as part of an Indian meal, or make them as a light main with basmati rice alongside.
pound green beans, trimmed and cut into 2-inch pieces
Kosher salt and ground black pepper
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