Procedure
Steam the green beans until tender crisp (slightly under-cooked). In a wok or pan, heat oil with mustard seeds. When the seeds begin to pop, add semi-cooked green beans, sesame seeds and coconut. Stir fry for several minutes until beans are done and coconut is lightly toasted, then season with salt and fresh ground pepper. Just before serving, sprinkle with the lemon juice and cilantro.
Serves 2
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