Fried Green Beans With Coconut

Spicy green beans with unsweetened coconut. Great with curries. Black mustard seeds can be found at spice shops.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  tablespoons unsalted butter
• 1  teaspoon black mustard seeds
• 1⁄2 cup onion, peeled and finely chopped
• 1  teaspoon  fresh gingerroot, peeled and finely chopped
• 1  teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1  lb fresh green beans, trimmed and cut crosswise into small pieces
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 cup unsweetened dried shredded coconut
• 2  tablespoons fresh cilantro, chopped
• 2  tablespoons lemon juice

Directions

1. In a 10-inch heavy skillet or 12-inch wok, heat the butter over moderate heat until a drop of cold water dropped into it splutters instantly. Add the mustard seeds and fry for 30 seconds.
2. Thoroughly stir in the onion, ginger, salt and pepper; cook, stirring, for 5 minutes.
3. Add the green bean pieces. Stirring constantly, add the cayenne and fry for 5 minutes longer.
4. Add the coconut and cilantro, reduce the heat to low, and cover the pan. Stirring occasionally, cook for 5-8 minutes more, or until the beans are crisp-tender.
5. Sprinkle with lemon juice, taste for seasoning, and serve at once.