Green beans with tahini and garlic
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Fresh green beans |
| 1 | tablespoon | Salt |
| 6 | tablespoons | Vegetable oil |
| 2 | teaspoons | Black mustard seeds |
| 9 | mediums | Sized cloves garlic, peeled and very finely minced |
| 1 | 1-inch cube of fresh ginger, peeled and finely grated | |
| 3 | tablespoons | Tahini |
| 4 | tablespoons | Fresh Chinese parsley, chopped fine |
| ⅛ | teaspoon | Freshly ground black pepper or to taste |
| 1/16 | teaspoon | Cayenne pepper |
| 1 | tablespoon | Lemon juice |
Directions
Barbara Wasser's Kosher Kitchen (Adapted from WORLD OF THE EAST VEGETARIAN COOKING by Madhur Jaffrey)
PREPARATION:
Wash and trim the beans and cut them into 1-inch pieces. Put four quarts of water in a five or six quart pot, add the salt and bring to a rolling boil.
Put the beans in the pot and boil over high heat 4 to 5 minutes or until they are tender but still crisp. Drain the beans in a colander and run cold water over them to fix the bright green color. Drain. Shortly before you sit down to eat, heat the oil in a 10 or 12 inch skillet over a medium flame. When the oil is very hot, put in the mustard seeds. As soon as the mustard seeds begin to pop (this will take only a few seconds,) add the garlic and stir. As soon as the garlic browns lightly, add the ginger and stir once. Add the drained 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
Posted to JEWISH-FOOD digest V96 #110 From: swass@... (Barbara & Steve Wasser) Date: Wed, 25 Dec 1996 15:24:06 -0500