• 1 1/2 teaspoons canola oil
  • 1 teaspoon mustard seed
  • 1 pound green beans, trimmed, cut diagonally into 1” pieces
  • 2 medium carrots, peeled and sliced
  • 1 small onion, chopped
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1/8 teaspoon ground ginger
  • 2 tablespoons lemon juice

Heat oil in a large nonstick skillet over medium-high heat. Add mustard seeds and sauté until they start to pop. Stir in beans, carrots and onions and cook, stirring constantly, for 5 minutes. Stir in salt, coriander and ginger. Reduce heat to low, cover and cook, stirring often, for 8 to 10 minutes, or until the beans are tender-crisp. Stir in lemon juice and serve.

Serves 4