Mandalay Green Beans Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Green beans, ends trimmed
1 tbsp: Olive oil,
1 large: Garlic clove, minced
2 tsp: Jalapeno, seeded and minced
2 tsp: Freshly grated ginger,
1/2 tsp: Ground cumin seed,
1/2: Orange, zest of
2/3 cup: Fresh orange juice,
1 1/2 tbsp: Lemon juice,
1 tbsp: Whole grain mustard,
Salt and pepper, to taste
Directions:
Bring a large pot of lightly salted water to a boil. Add green beans
and cook only until tender crisp, about 3 to 5 minutes. Drain beans
and plunge immediately into ice water to stop cooking action. Drain
and cut into 1" pieces.
In a large skillet, heat oil. Add garlic, jalapeno and ginger and
saute, stirring, for 2 to 3 minutes. Add cumin seed and cook 1 minute
longer. Stir in orange zest, orange and lemon juices and mustard. Add
beans and stir until just heated through. Salt and pepper.
Recipe developed by Renee Shepherd and Fran Raboff. From 1996
"Shepherds Garden Seeds" catalog. Pg. 6. Electronic format by Cathy
Harned.
Source from luhu.jp
and cook only until tender crisp, about 3 to 5 minutes. Drain beans
and plunge immediately into ice water to stop cooking action. Drain
and cut into 1" pieces.
In a large skillet, heat oil. Add garlic, jalapeno and ginger and
saute, stirring, for 2 to 3 minutes. Add cumin seed and cook 1 minute
longer. Stir in orange zest, orange and lemon juices and mustard. Add
beans and stir until just heated through. Salt and pepper.
Recipe developed by Renee Shepherd and Fran Raboff. From 1996
"Shepherds Garden Seeds" catalog. Pg. 6. Electronic format by Cathy
Harned.
Source from luhu.jp