Cumin Green Beans and Mushrooms

Ingredients

• 5 teaspoon sground cumin
• 1/4 to 1/2 teaspoon crushed red pepper (or more to your liking)
• Salt
• 1 pound mushrooms, such as cremini, oyster or fresh shiitake, trimmed
• Neutral oil, such as can ola
• 1(1-inch) piece fresh ginger, peeled and finely chopped
• 4 scallions, white and green parts separated and cut into 1-inch segments
• 1 pound green beans, trimmed
• 1 yellow onion, peeled, trimmed and slice d into thin wedges
• 1 clove garlic, peeled and finely chopped
• 1 tablespoon soy sauce or tamari
• Black pepper
• Cooked rice, for serving

Instructions

1. In a small bowl, combine the ground cumin, crushed red pepper and about 1 teaspoon of salt. Set aside.
2. Prepare the mushrooms: If you’re using cremini, button, shiitake or similarly shaped mushrooms, halve them through the stems. For branched varieties like oyster mushrooms, tear them into bite size chunks.
3. Heat a wok or large 12 inch skillet on medium high for 2 minutes. Drizzle in 1 tablespoon of oil and add the ginger and white scallion segments. Toss for 15 seconds until fragrant.
4. Add the green beans, onion, garlic, cumin spice mix and 1 tablespoon of oil, and stir fry, tossing constantly until the onions and beans start to soften, about 2 minutes.
5. Add the mushrooms, soy sauce and about 1 tablespoon of water, and cook for another 3 to 5 minutes, until the beans are just tender and the mushrooms are seared and golden.
6. Turn off the heat, add the green scallion segments and toss. Taste and make sure you are happy with seasonings, adding salt and pepper if needed. Serve with rice.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.