INGREDIENTS
2 tablespoons vegetable oil
1 teaspoon yellow mustard seeds
1 long red chilli, finely sliced
½ teaspoon each ground cumin and turmeric
1 tablespoon grated fresh ginger
1 garlic clove, crushed
300 grams slim green beans, trimmed and thinly sliced
sea salt
METHOD
Heat the oil in a large sauté pan over a medium heat. Add the mustard seeds and cook until they start to pop. Add the chilli, cumin, turmeric, ginger and garlic and cook for 30 seconds. Add the beans, a splash of water and a good pinch of salt. Cook for 3-4 minutes until just tender, stirring frequently and adding a little more water if necessary.
Serve hot or warm. Serves 4
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!