- 500 gram green beans (1,1 pound)
- juice of half a lemon
- sunflower oil
- 1/4 of the canned diced tomatoes
- 1 garlic clove
- 1 teaspoon of ground coriander
- 1 teaspoon of mustard seeds
- half a teaspoon of turmeric
- pinch of ground lemongrass
- pinch of ground Laos
- salt to taste
Kitchen equipment needed
- Cutting board & Chef’s knife
- Large pan
Preparation — 10 minutes
TRIM the edges of the green beans. The most easy way is to use your hands or knife to line the beans up at your cutting board, about 6 at a time. Cut one side off first and then the other side. FILL a large pan with water and some salt. When the water has come to a boil, cook the beans for a few minutes. Immediately remove from the water and place under running cold water to stop them from becoming overcooked.
Finely cut the garlic clove and open up the canned tomatoes.
Cooking the oriental green beans — 5 minutes
HEAT a little sunflower oil in a wok over high heat. ADD the beans and mustard seeds. STIR shortly and then add the chopped garlic, ground coriander, turmeric, lemongrass and Laos. After just one minute, toss in the canned tomatoes and let them cook until hot enough. SQUEEZE in the lemon juice and season with salt.
Enjoy this side dish with rice and maybe you are also into home-made lumpia, they combine great with the green beans!