Love Your Vegetables: Sauteed Green Beans & Carrots
12/17/2009 | 12:00 AM
The carrots and green beans in this dish pack a nutritional double-punch of fiber and protein, but with the exotic flavors of coriander and mustard seed, all you’ll notice is the great taste!
Ingredients:
Heat oil in a large nonstick skillet over medium-high heat. Add mustard seeds and sauté until they start to pop. Stir in beans, carrots and onions and cook, stirring constantly, for 5 minutes. Stir in salt, coriander and ginger. Reduce heat to low, cover and cook, stirring often, for 8 to 10 minutes, or until the beans are tender-crisp. Stir in lemon juice and serve.
Serves 4
Ingredients:
- 1 1/2 teaspoons canola oil
- 1 teaspoon mustard seed
- 1 pound green beans, trimmed, cut diagonally into 1” pieces
- 2 medium carrots, peeled and sliced
- 1 small onion, chopped
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1/8 teaspoon ground ginger
- 2 tablespoons lemon juice
Heat oil in a large nonstick skillet over medium-high heat. Add mustard seeds and sauté until they start to pop. Stir in beans, carrots and onions and cook, stirring constantly, for 5 minutes. Stir in salt, coriander and ginger. Reduce heat to low, cover and cook, stirring often, for 8 to 10 minutes, or until the beans are tender-crisp. Stir in lemon juice and serve.
Serves 4
