Flavorful stir fry dresses up green beans

Green beans are probably my favorite green vegetable, but dressing them up while keeping their fresh flavor can be a challenge. (No cream of mushroom soup is allowed near them, ahem.)

This recipe, adapted from the New York Times, is full of spices and crunchy additions. It can be a side dish or vegetarian entree. With some protein stirred in, such as shredded chicken or cooked shrimp, it's a full entree, especially served with rice or quinoa.

Look for tender green beans, but at least make sure the ones you buy are roughly the same thickness, so they will cook evenly. Stir fry dishes are like a cook's sprint, so I find that measuring out all the ingredients before I turn on the stove helps the cooking go smoothly.

Note: This recipe is not for coconut haters. Sub out the coconut oil if you must, but the toasted coconut is one of the best parts. And the optional coconut milk added at the end gives the dish just enough creaminess.  The cashews are great too, but peanuts could be substituted, or sliced almonds.

Stir fry green beans with coconut and cashews

Serves 4 

Ingredients:

1/2 cup unsweetened coconut flakes or shredded coconut

2 tablespoons coconut oil

1 teaspoon black or brown mustard seeds

2 garlic cloves, minced

2 thin slices (1/4-inch or thinner) fresh ginger root

1 teaspoon ground turmeric

Pinch of red pepper flakes

5 to 8 large basil leaves, sliced thinly

1 pound green or wax beans, trimmed

1/2 teaspoon kosher salt, or to taste

1/3 to 1/2 cup roasted cashews or peanuts, salted or unsalted, chopped

1/3 cup water

Zest from 1 lime, plus more lime wedges for serving

1/3 cup coconut milk (not the sweetened kind), optional

Instructions:

Place a large skillet -- preferably with sloping sides, like a wok -- over medium high heat. Add the coconut flakes to the dry skillet and stir occasionally until they begin to turn toasty, but remove from heat before they turn completely brown. Transfer coconut to a bowl and set aside.

Heat the coconut oil in the skillet.  Add the mustard seeds and shake the pan until they start to pop (this is why you want those sloped sides, otherwise they might pop right out of the pan), about 15 to 30 seconds. Then add the garlic, ginger, turmeric and red pepper flakes. Cook, stirring, about 1 minute, watching that the garlic doesn't burn.

Now stir in the basil, green beans and salt. Stir to coat the beans in the seasonings.

Add the 1/3 cup water to the pan, stir, and partially cover it. Reduce heat to medium, and cook until the beans are tender, 8 minutes, but that will depend on how thick they are. Test!

Uncover the pan, continuing to cook for a minute or so, until the beans are done to your personal satisfaction. Stir in the coconut and the cashews, then the lime zest and coconut milk (if using). Make sure the beans are completely coated, then remove from heat.

Serve with rice or quinoa, with lime wedges alongside.