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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.
pound green beans, trimmed and cut into 2-inch pieces
Kosher salt and ground black pepper
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.
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