Recipe - Green Beans With Tahini And Garlic

2 One half pound Fresh green beans
1 tablespoon Salt
6 tablespoon Vegetable oil
2 teaspoon Black mustard seeds
9 md Sized cloves garlic, peeled
and very finely minced
1 1inch cube of fresh ginger,
peeled and finely grated
3 tablespoon Tahini
4 tablespoon Fresh Chinese parsley,
chopped fine
1/8 teaspoon Freshly ground black pepper
or to taste
1/16 teaspoon Cayenne pepper
1 tablespoon Lemon juice

Barbara Wasser's Kosher Kitchen (Adapted from WORLD OF THE EAST VEGETARIAN
COOKING by Madhur Jaffrey)

PREPARATION:

Wash and trim the beans and cut them into 1inch pieces. Put four quarts of
water in a five or six quart pot, add the salt and bring to a rolling boil.
Put the beans in the pot and boil over high heat 4 to 5 minutes or until
they are tender but still crisp. Drain the beans in a colander and run cold
water over them to fix the bright green color. Drain. Shortly before you
sit down to eat, heat the oil in a 10 or 12 inch skillet over a medium
flame. When the oil is very hot, put in the mustard seeds. As soon as the
mustard seeds begin to pop (this will take only a few seconds,) add the
garlic and stir. As soon as the garlic browns lightly, add the ginger and
stir once. Add the drained green beans, tahini, Chinese parsley, black
pepper, cayenne pepper, lemon juice and additional salt if preferred. Turn
heat to low and mix well. When the beans are reheated through, remove from
heat and serve.

Serves: 6 to 8 people
Posted to JEWISHFOOD digest V96 #110

From: swass@global2000.net (Barbara & Steve Wasser)

Date: Wed, 25 Dec 1996 15:24:06 0500