Pan-Roasted Green Beans With Mustard Seeds – a delicious recipe with green beans, tumeric powder, soy sauce, water, black mustard seeds, almonds. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash green beans and snip off the ends.
2
Blanch the beans in boiling water for one minute, then place in cold water. If you're estimating, aim under versus over.
3
Add some olive oil to the non-stick pan on medium-high heat and add beans, ensuring that you shake off any excess water.
4
Lower the flame briefly and sprinkle on tumeric powder. Use a spatula to toss the beans to ensure an even coating.
5
After roughly 30 seconds, add soy sauce and a tablespoon of water. (Water is optional, but may help in distributing the soy sauce.
6
Increase the flame to high and cook until the soy sauce begins to caramelize, roughly 90 seconds.
7
Add slivered almonds and allow to toast for a half a minute before placing in a serving dish (not pictured).
284
kcal
Calories
29
g
Fat
6
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 pound fresh green beans, 1/2 teaspoon tumeric powder, 2 teaspoons soy sauce, 1 tablespoon water, and more.
Yes, Pan-Roasted Green Beans With Mustard Seeds falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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