I’ve been trying lately to branch out of my usual routine of making an entire grocery list and planning dinner around that. Lately, I just buy what is organic, looks fresh, and I figure out what to do when I get home. I popped “Green beans, mushrooms, gluten free” into the trusty search box and found a delightful blog, as a bonus surprise, she’s a dancer!
2 tablespoons peanut or canola oil
1 teaspoon whole cumin seeds
1 medium onion, cut in half lengthwise and then crosswise into very thin slices
5 to 6 garlic cloves, peeled and very finely chopped
1 (1 1/2-inch) piece of fresh ginger, peeled and cut into very fine rounds, then stacked and cut into very fine slivers
10 ounces white mushrooms, cut into thick slices lengthwise
1 1/2 pounds green beans, cut into 1-inch segments
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon cayenne
1 1/2 teaspoon salt
Put the oil in a large wok, frying pan, or saute pan and set over medium-high heat. When hot, put in the cumin seeds. Let them sizzle for 10 seconds and then put in the sliced onion. stir and fry until medium brown. Add the garlic and ginger and fry for a few seconds, or until the garlic turns golden. Put in the mushrooms. Stir and fry until the mushrooms lose their raw look and turn shiny. Add the beans, coriander, ground cumin, turmeric, garam masala, cayenne, and salt. Stir to mix. Add 1/2 cup of water and bring to a boil. Cover, turn the heat down to low, and cook gently for 15 minutes, or until the beans are tender. Stir once about halfway through this period. Uncover and boil away most of the liquid, turning the beans gently as you do so. (The beans may be easily reheated.)
After making this, I would tone down the cayenne and pump up the ginger. Lots of leftovers!