Nutrition per serving may change if servings are adjusted.
1½ teaspoons canola oil
1 teaspoon mustard seeds
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
⅛ teaspoon ground ginger
2 tablespoons lemon juice
Heat oil in a large nonstick skillet over medium-high heat. Add mustard seeds and saute for 30 seconds, or 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.