Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Stir-Fried Green Beans with Mustard Seeds and Chilies
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.
4
Servings
Tip
Don’t skip the step of rinsing the green beans under cold water after cooking. This cools them down so they don’t wind up soft and overcooked in the finished dish.
35 minutes
Ingredients
-
1
pound green beans, trimmed and cut into 2-inch pieces
-
Kosher salt and ground black pepper
Directions
-
01In a 12-inch skillet over medium-high, combine the green beans, 1 cup water and ¼ teaspoon salt. Bring to a simmer, cover and cook until the green beans are tender-crisp, 3 to 4 minutes. Drain the beans in a colander and rinse under running cold water until fully cooled. Drain well and dry them on a kitchen towel. Wipe out the skillet.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
