Stir-Fried Green Beans with Cumin and Mushrooms #recipe by @LeslieKarst

 

I clipped this recipe from the New York Times about a month ago, anticipating the first of the green beans from my garden. And sure enough, by last week I had enough for my first bean-fest. 

 

This stir-fry is easy to make, and will work with any sort of mushrooms. I didn’t have any fresh ones on hand, so I used some dried porcinis I had in my larder, and they worked great. Served with steamed rice, this makes for a delicious vegetarian/vegan meal. Feel free to add hot sauce or crushed red peppers if you like your stir-fries spicy.

Stir-Fried Green Beans with Cumin and Mushrooms

(4 servings)

Ingredients

½ cup dried or 2 cups fresh mushrooms of your choice

2 tablespoons neutral oil, such as canola

1 pound green beans, trimmed

1 medium yellow or white onion, sliced into thin wedges

4 green onions, roughly chopped, white and green parts separated

2 cloves garlic, finely chopped

1-inch piece of ginger, peeled and finely chopped (about 1 tablespoon)

5 teaspoons ground cumin

½ teaspoon salt

1 tablespoon soy sauce

¼ teaspoon black pepper

hot sauce or crushed red peppers as garnish (optional)

 

Directions

If using dried mushrooms, place them in a heat-proof bowl and pour in boiling water to cover them. Let sit at least a half-hour, then gently squeeze out the water (discarding the remaining water).

 

Cut the mushrooms into bite-sized pieces.

In a wok or large skillet, heat 1 tablespoon of the oil over medium-high heat until shimmering. Add the beans and cook for one or two minutes, stirring often, until slightly softened. Add the onion, the white part of the green onions, the garlic, ginger, cumin, salt, and 1 more tablespoon of oil and stir-fry, tossing frequently, until the beans and onions start to brown—about 3 minutes.

 

Add the mushrooms and soy sauce, along with 1 tablespoon of water, and continue to stir-fry until the beans are just tender and the mushrooms starting to brown—about 3 to 5 minutes. 

 

Add the green part of the green onion (and hot sauce or red peppers, if using) and toss, then serve immediately with steamed rice. 

 

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