Sunday, May 24, 2009

Green Beans with Ginger and Mushrooms Recipe

This is a bold and succulent way to eat green beans; highly spiced and strongly flavored, it is not your meek vegetable side dish. Serve it on rice with a little yogurt on top, or as a side with a meat or grain dish. I loved it with the Chicken and Tomato Curry and the Fresh Coriander, Ginger, and Chile Crêpes that I also made this week.

The mushrooms soak up all the flavor of the ground spices, and since the ginger is sliced in slivers, and not minced, it's possible to really sense the texture of this root here. A powerful anti-inflammatory, and known to work nearly as well as conventional drugs for arthritis pain, I am convinced that when I load up on ginger, my chronic knee pain lessens. Delicious and healthy, I think I'll keep this recipe in frequent rotation, and who knows? Perhaps with a little more ginger, I'll be able to reverse the damage I've done to my body from all that dancing. And if not, at least I'll be a happy girl. A happy, green bean eating girl.

Green Beans with Mushrooms (Sem Aur Khumbi)
from Madhur Jaffrey's World Vegetarian

6 tablespoons peanut or canola oil
1 teaspoon whole cumin seeds
1 medium onion, cut in half lengthwise and then crosswise into very thin slices
5 to 6 garlic cloves, peeled and very finely chopped
1 (1 1/2-inch) piece of fresh ginger, peeled and cut into very fine rounds, then stacked and cut into very fine slivers
10 ounces white mushrooms, cut into thick slices lengthwise
1 1/2 pounds green beans, cut into 1-inch segments
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon cayenne
1 1/2 teaspoon salt

Put the oil in a large wok, frying pan, or saute pan and set over medium-high heat. When hot, put in the cumin seeds. Let them sizzle for 10 seconds and then put in the sliced onion. stir and fry until medium brown. Add the garlic and ginger and fry for a few seconds, or until the garlic turns golden. Put in the mushrooms. Stir and fry until the mushrooms lose their raw look and turn shiny. Add the beans, coriander, ground cumin, turmeric, garam masala, cayenne, and salt. Stir to mix. Add 1/2 cup of water and bring to a boil. Cover, turn the heat down to low, and cook gently for 15 minutes, or until the beans are tender. Stir once about halfway through this period. Uncover and boil away most of the liquid, turning the beans gently as you do so. (The beans may be easily reheated.)

Similar recipes on A Hungry Bear Won't Dance: Spring Fava Beans with Dill and Garlic Yogurt Recipe, Gingered Tofu and Seaweed Salad with Shiitake Mushrooms and Sesame Seeds Recipe

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