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Receta Stir-fried curry green beans with black eyed peas

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2 votos | 6164 views

I love it when I stumble on a recipe that puts together ingredients I love, but wouldn't have thought of combining, and then far exceeds my expectations. This recipe, which I adapted from a new book we bought called Tangy, Tart, Hot & Sweet by Padma Lakshimi, really shines. She encourages the use of chinese long beans instead of green beans, but I think the green bean version is wonderful. We are near a lot of chinese markets where I frequently shop, but the long beans often aren't as fresh as the green beans. If you can find fresh long beans, by all means substitute them. But good, fresh green beans taste wonderful in this dish. If you're looking for a full-flavored vegetarian stir-fry that won't make you miss having meat, give this a try!

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4
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Ingredientes

Cost per serving $2.35 view details
  • 2 tbsp vegetable oil
  • 1 tsp black mustard seeds (optional. you can find these in any Indian or asian grocery. they are cheap and very useful in a variety of dishes)
  • 1 large onion chopped (about 2 cups)
  • 4 cloves garlic, thinly sliced
  • 1 tbsp minced fresh ginger
  • 4 plum or small tomatoes, quartered
  • 15 fresh curry leaves (optional)
  • 1 1/2 teaspoons curry powder (regular, Sambar or Madras - reduce to 1 tsp if adding curry leaves)
  • 1 pound fresh green beans (or chinese long beans) cut into 1 inch long pieces
  • 1 (12 oz) can black-eyed peas, drained and rinsed
  • Salt and freshly ground black pepper to taste (I used about 1 tsp salt)

Direcciones

  1. In a large skillet, heat the oil over medium. Add the mustard seeds and when they start to sizzle (about 2 minutes) add the onion, garlic, ginger and curry leaves and cook for 5 minutes. Add the green beans and tomatoes. Mix all ingredients, add the salt and curry powder, then mix again. Put a lid on the pan and cook, stirring occasionally, for about 10-12 minutes. Add the black-eyed peas, adjust seasoning with salt and black pepper, and cook for a final 5 minutes with lid removed.
  2. Serve hot over brown or white rice.
  3. Serves 4-6 as a side dish, 3 as an entree.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 391g
Recipe makes 4 servings
Calories 363  
Calories from Fat 77 21%
Total Fat 8.77g 11%
Saturated Fat 0.79g 3%
Trans Fat 0.18g  
Cholesterol 0mg 0%
Sodium 292mg 12%
Potassium 876mg 25%
Total Carbs 60.48g 16%
Dietary Fiber 16.6g 55%
Sugars 15.59g 10%
Protein 13.97g 22%
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Evaluaciones

  • Nancy Miyasaki
    This recipe really surprised me with it's wonderful flavors and textures. If you try this, I'm pretty sure you'll be glad you did and will cook it more than once!
    Yo he cocinado/probado esta receta

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