Prep 15 mins
Cook 20 mins
This recipe is from Gourmet Magazine's November 1990 issue. I can't keep all of my old magazines any longer, so I am posting this tantalizing recipe here.
- 1⁄4 cup clarified butter
- 1 teaspoon black mustard seeds
- 1⁄2 cup hazelnuts, chopped
- 1 large onion, chopped
- 1 teaspoon fresh gingerroot, grated and peeled
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 lb green beans, trimmed, cut into 2-inch pieces, and blanched in boiling salted water for 2 minutes and refreshed in
- 1 pinch cayenne
- 1⁄4 cup unsweetened dried shredded coconut
- 2 tablespoons coriander, finely chopped
- 2 tablespoons fresh lemon juice
- In a large skillet or in a wok, heat the clarified butter over moderately high heat until it is hot but not smoking, in it stir-fry the mustard seeds and the hazelnuts for 3 to 5 minutes, or until the hazelnuts are lightly browned. Transfer the mixture to a bowl.
- To the skillet add the onion, the ginger root, salt and pepper and cook until the onions are softened. Stir in the green beans, the cayenne, coconut and the chopped coriander, reduce the heat to moderately low, and cook the mixture, covered, stirring occasionally, for 5 minutes or until the beans are crisp-tender. Stir in the hazelnut mixture and the lemon juice. cook until it is heated through.
- Transfer to a serving bowl. Garnish with extra coriander if you wish.