Stunning Stir-Fried Green Beans
So many people find green beans boring and, to be honest, if you've only ever had them boiled to death, mushy and bland then I don't really blame you! I am here, however, to convert any doubters and give even the most seasoned green bean eaters a new way of enjoying them that will simply fill you with joy.
The flavours in the recipe are a real mixed bag in terms of culinary heritage but its influence is firmly Middle Eastern. I've adapted the recipe from Sabrina Ghayour's fantastic cookbook Sirocco and as the queen of Middle Eastern fusion food, she definitely knows what she's talking about as these humble beans turn into the most delicious dish.
Stunning Stir-Fried Green Beans
Serves 6
4 garlic cloves, thinly sliced
6-8 pickled chillies, sliced
4 preserved lemons, deseeded and finely chopped
20g fresh parsley
2 heaped tsp sugar
1tbsp red wine vinegar
2 heaped tsp turmeric
400g green beans, trimmed
olive oil, for frying
1 tsp mustard seeds
sea salt and freshly ground black pepper
Make a paste with the garlic, chillies, lemons, parsley and sugar, using a pestle and mortar or a blender. Add the vinegar and turmeric then stir well. Set aside.
Heat a large frying pan (that has a lid) over a high heat. Wash the trimmed beans and drain, without shaking off too much excess water. Drizzle enough olive oil in the pan to coat the base and add the mustard seeds - they should pop wildly! Immediately add the beans, giving them a quick stir as they sizzle. Cover the pan with the lid and cook for 1 minute, then give the pan a shake to keep the beans moving.
Lift the lid, add the paste and a good amount of salt and pepper. Stir-fry the beans with the paste for 1 minute, making sure they are coated evenly in the mixture. Place the lid and allow to steam-fry for 2 minutes, giving the pan a shake a couple of times during this time. Remove the lid, stir the beans one last time then serve.
The flavours in the recipe are a real mixed bag in terms of culinary heritage but its influence is firmly Middle Eastern. I've adapted the recipe from Sabrina Ghayour's fantastic cookbook Sirocco and as the queen of Middle Eastern fusion food, she definitely knows what she's talking about as these humble beans turn into the most delicious dish.
Stunning Stir-Fried Green Beans
Serves 64 garlic cloves, thinly sliced
6-8 pickled chillies, sliced
4 preserved lemons, deseeded and finely chopped
20g fresh parsley
2 heaped tsp sugar
1tbsp red wine vinegar
2 heaped tsp turmeric
400g green beans, trimmed
olive oil, for frying
1 tsp mustard seeds
sea salt and freshly ground black pepper
Make a paste with the garlic, chillies, lemons, parsley and sugar, using a pestle and mortar or a blender. Add the vinegar and turmeric then stir well. Set aside.
Heat a large frying pan (that has a lid) over a high heat. Wash the trimmed beans and drain, without shaking off too much excess water. Drizzle enough olive oil in the pan to coat the base and add the mustard seeds - they should pop wildly! Immediately add the beans, giving them a quick stir as they sizzle. Cover the pan with the lid and cook for 1 minute, then give the pan a shake to keep the beans moving.
Lift the lid, add the paste and a good amount of salt and pepper. Stir-fry the beans with the paste for 1 minute, making sure they are coated evenly in the mixture. Place the lid and allow to steam-fry for 2 minutes, giving the pan a shake a couple of times during this time. Remove the lid, stir the beans one last time then serve.
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