Nutrition per serving may change if servings are adjusted.
1 1/2 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
1/8 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.
Per serving: 75 calories; 2 g fat(0 g sat); 4 g fiber;
13 g carbohydrates; 3 g protein;
49 mcg folate; 0 mg cholesterol;
6 g sugars; g added sugars; 5880 IU vitamin A;
20 mg vitamin C; 58 mg calcium; 1 mg iron;
610 mg sodium; 375 mg potassium
Easy and delicious
I've added a red bell pepper, 1 garlic clove and a tiny bit of water after the first few minutes of stirring the beans and all together. Yummy, nutri-licious result :)
July 16, 2010
This was unbelievably good and easy. Of course summer green beans makes a difference, but the flavors were lovely. I did use a red onion and the colors were lovely too.