Stir-fried green beans

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June 20, 2016 by dgarnett2013

Stir-fried green beans: Sirocco by Sabrina Ghayour, adapted by DG


Great with Six hour Eastern Spiced Pork Belly and Maftoul Salad

Serves 4 – 6

  • 4 garlic cloves, thinly sliced
  • 6-8 pickled red chillies, sliced
  • 4 perserved lemons, deseeded and finely chopped
  • 20g fresh coriander, leaves roughly chopped
  • 2 heaped tsps sugar
  • 1 tab red wine vinegar
  • 2 heaped tsps turmeric
  • 400g fine green beans, trimmed
  • 400g fine green beans, trimmed
  • olive oil, for frying
  • 1 tsp mustard seeds
  • sea salt flakes and freshly ground black pepper

Using a pestle and mortar, make a paste with the garlic, pickled chillies, preserved lemons, coriander and sugar. Grind down the mixture as best you can without being overly pedantic.

Add the vinegar and turmeric and stir well. Set aside.

Blanche the beans briefly in boiling water and drain. Doesn’t matter if they are still a bit wet (some water is good).

Heat a large saucepan over a high heat, and drizzle enough olive oil into it to coast the base and add the mustard seeds, which will start popping wildly. Then immediately add the beans, giving them a quick stir as they sizzle.

Add the paste with a good seasoning of salt and pepper to taste and stir well, coating the beans evenly in the mixture and making sure they are hot and cooked through (if not, put the lid on the saucepan and allow them to steam-fry for a minute or two).

Made the day it rained so much, the lawn flooded. In June.


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