Guest guest Posted January 6, 2002 Report Share Posted January 6, 2002 Peppery Green Beans with Coconut Source: Adventist International Cookbook --- A Taste of the Orient Makes 6 servings 2 Tbsp. canola oil 1 tsp. mustard seed* 1 small onion, chopped 1 tsp. minced fresh gingerroot 1/4 tsp. cayenne pepper 1 lb. fresh green beans, trimmed and cubed 1 medium red pepper, sliced 1/2 cup water 1 cup whole corn 1/4 cup unsweetened or sweetened shredded coconut 1 1/2 Tbsp. lemon juice concentrate In a large skillet over medium-high heat, fry mustard seeds in oil until they pop. Stir in onion and ginger; cook for 2 minutes. Stir in cayenne pepper, beans, pepper, and water; cook for 3 minutes or until beans are tender. Stir in corn, coconut, and lemon juice; heat for 1 minute. A nice change from regular green beans! *If you have never used whole mustard seed before, you might want to cover your pan when they begin to pop. They escape like popcorn if left uncovered. However, they will burn if you aren't careful, so you have to both cover them and watch them! Calories: 166 per serving (serves 6) Total fat: 11 grams Carbs: 16 grams Protein: 3 grams <)))>< Christian Vegan Cooking http://www.Christian-Vegan-Cooking Quote Link to comment Share on other sites More sharing options...
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