These are deliciously fresh and tangy! As a side dish to any roast meat would be great. Once you've cut the beans and ginger very easy to throw together.
550 g fresh green beans, trimmed and cut into 2.5cm pieces
2.5 cm piece of ginger, peeled and cut into fine strips
4 tbsp vegetable oil
1/2 tsp black mustard seeds
2 tsp ground cumin
1/4 tsp ground turmeric
3/4 tsp salt
1 fresh green hot chilli, finely chopped
4 tsp lemon juice
150 ml chicken stock
5 - 6 tbsp finely chopped fresh coriander
Put the oil in a large frying pan or wok and set over medium-high heat. When hot, put in the mustard seeds. As soon as the first seeds begin to pop put in the ginger strips. Stir and fry until the ginger starts to brown, a matter of a few seconds.
Put in the green beans and toss once or twice.
Now add the cumin, turmeric, salt and green chilli.
Add the lemon juice and stock. Stir and bring to a simmer.
Cover, turn heat down to low and simmer gently for 10 minutes or until the beans are almost tender. Add the fresh coriander, toss and cover again for a minute. Uncover, toss and boil away all liquid at a higher heat.