Mandalay green beans

4 Servings

Ingredients

Quantity Ingredient
1 pounds Green beans; ends trimmed
1 tablespoon Olive oil
1 large Garlic clove; minced
2 teaspoons Jalapeno; seeded and minced
2 teaspoons Freshly grated ginger
½ teaspoon Ground cumin seed
½ Orange; zest of
⅔ cup Fresh orange juice
1½ tablespoon Lemon juice
1 tablespoon Whole grain mustard
Salt and pepper; to taste

Directions

Bring a large pot of lightly salted water to a boil. Add green beans and cook only until tender crisp, about 3 to 5 minutes. Drain beans and plunge immediately into ice water to stop cooking action. Drain and cut into 1" pieces.

In a large skillet, heat oil. Add garlic, jalapeno and ginger and saute, stirring, for 2 to 3 minutes. Add cumin seed and cook 1 minute longer. Stir in orange zest, orange and lemon juices and mustard. Add beans and stir until just heated through. Salt and pepper.

Recipe developed by Renee Shepherd and Fran Raboff. From 1996"Shepherd's Garden Seeds" catalog. Pg. 6. Electronic format by Cathy Harned.

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