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Ingredientes
- 2 1/2 lb Fresh green beans
- 1 Tbsp. Salt
- 6 Tbsp. Vegetable oil
- 2 tsp Black mustard seeds
- 9 med Sized cloves garlic, peeled and very finely chopped
- 1 x 1-inch cube of fresh ginger, peeled and finely grated
- 3 Tbsp. Tahini
- 4 Tbsp. Fresh Chinese parsley, minced fine
- 1/8 tsp Freshly grnd black pepper or possibly to taste
- 63/1000 tsp Cayenne pepper
- 1 Tbsp. Lemon juice
Direcciones
- COOKING by Madhur Jaffrey)
- PREPARATION:Wash and trim the beans and cut them into 1-inch pcs. Put four qts of water in a five or possibly six qt pot, add in the salt and bring to a rolling boil.
- Put the beans in the pot and boil over high heat 4 to 5 min or possibly till they are tender but still crisp. Drain the beans in a colander and run cool water over them to fix the bright green color. Drain. Shortly before you sit down to eat, heat the oil in a 10 or possibly 12 inch skillet over a medium flame. When the oil is very warm, put in the mustard seeds. As soon as the mustard seeds begin to pop (this will take only a few seconds,) add in the garlic and stir. As soon as the garlic browns lightly, add in the ginger and stir once. Add in the liquid removed 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
