1 ½ lbs green beans, cut into 1″ pieces
¼ cup unsweetened, shredded coconut
1/3 cup boiling water
½ teaspoon cumin seeds
1 teaspoon black mustard seeds
1 tablespoon basmati rice
1 teaspoon sugar
1 teaspoon salt
1 tablespoon olive oil
1 tablespoon hot sesame oil
2 tablespoons fresh coriander (optional)
Measure out all the ingredients below and combine in little cups as follows:
1: cumin & mustard seeds 2: rice 3: salt & sugar.
Cover coconut with water for at least 15 minutes. Drain well. Steam beans until cooked slightly but still crisp (~ 5 minutes or so).
After beans and coconut are under way or done, combine and heat both oils over medium high heat in wok or large frying pan.
When the oil is hot, add the cumin & mustard seeds.
When the mustard seeds start to pop, add the rice.
When the rice starts to pop (~ 1 minute), add the green beans, salt & sugar.
Reduce the heat to moderate and stir-fry for 3 minutes.
Stir in the coriander (if using) and the coconut and cook for 1 more minute.
Transfer to bowl. (If not serving immediately don’t cover or beans will continue to soften.)
This dish can also be made from green beans you have frozen. Completely thaw the beans and drain any water. Do not steam the beans, but place them directly into the wok, turn heat to between medium high and high and stir fry for 6-8 minutes or until most of the water in the wok has evaporated.