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Stir-Fried Green Beans with Mustard Seeds and Onions

  • Author: Michelle Burns
  • Total Time: 15 minutes
  • Yield: 4 servings )232 g/serving) 1x


These beans are cooked in two separate steps to enhance the taste and to prevent the beans from becoming overcooked.


  • 1 pound green beans, trimmed and cut into 2-inch pieces
  • 2 tbs avocado, grapeseed or other oil, such as ghee
  • 2 tsp black mustard seeds
  • 1 medium red onion, finely chopped or thinly sliced
  • 5 curry leaves
  • 3 cloves garlic, finely grated or minced
  • 2 tsp ground cumin
  • salt and black pepper to taste


  • In a medium skillet or dutch oven, bring 1 cup of water and 1/2 tsp salt to a simmer.
  • Add green beans and simmer until beans are tender-crisp, about 3-4 minutes.
  • Remove the beans to an ice bath to stop cooking.
  • Dry the beans and the skillet.
  • Over medium-high heat, heat the oil until shimmering.
  • Add the mustard seeds and cook, stirring, until fragrant and beginning to pop, about 30-60 seconds.
  • Add the onion and curry leaves and cook, stirring often, until the onion begins to brown at the edges, about 3-4 minutes.
  • Add the green beans along with salt and pepper.
  • Cook, stirring occasionally, until the beans are tender, about 2-3 minutes.
  • Add the garlic and cumin, then cook another 30-60 seconds.
  • Adjust seasoning.


Source: Milk Street

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes


  • Serving Size: 232 g
  • Calories: 204
  • Fat: 15.89 g
  • Carbohydrates: 16.24 g
  • Protein: 4.12 g
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