VEGAN--Indian-Spiced String Beans

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* Exported from MasterCook *

 

Indian-Spiced String Beans

 

Recipe By :Martha Stewart Living, October 2000

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 teaspoon coarse salt -- plus more for seasoning

1 pound string beans -- stem ends trimmed

2 teaspoons vegetable oil

1 teaspoon brown mustard seeds

1 small yellow onion -- (about 4 oz) peeled & thinly sliced into

rounds

2 teaspoons minced ginger -- (1/2-inch piece)

 

Fill a large bowl with ice and water. Bring a pot of water to a boil and add 1

teaspoon of salt and string beans. Cook until bright green, about 3 minutes,

and drain in a colander. Transfer to ice bath to stop cooking, drain again, and

set aside.

 

Place a large skillet over high heat and add oil. When very hot, add mustard

seeds, and cook until the seeds begin to pop, about 30 seconds. Add onion and

cook, stirring until they begin to brown, 3 to 4 minutes. Add ginger, and cook

1 minute more. Add reserved string beans, and cook, stirring, until hot.

Season with salt to taste.

 

 

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Per Serving (excluding unknown items): 66 Calories; 2g Fat (29.7% calories from

fat); 2g Protein; 11g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 478mg

Sodium. Exchanges: 2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0