Cumin Green Beans and Mushrooms

By Hetty Lui McKinnon

Published May 20, 2024

  • Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero.
Media 1 of 1
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5(664)
Comments
Read comments

This bold stir-fry showcases the versatility of one of our pantry’s most staple spices: ground cumin. Often used in conjunction with other spices, cumin is just as compelling as a singular flavor, and it shines in this green bean and mushroom stir-fry. The warmth and slight citrus edge of cumin coaxes out sweetness from the beans and the earthiness from the mushrooms. The choice of mushrooms is up to you, from everyday button or creminis to fancier varieties like oyster or shiitake mushrooms. As with all stir-fries, most of the active time is spent in preparation. But when you are ready to cook, the meal comes together quickly.

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Ingredients

Yield:4 servings

  • 5 teaspoons ground cumin

  • ¼ to ½ 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 canola

  • 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 sliced into thin wedges

  • 1 clove garlic, peeled and finely chopped

  • 1 tablespoon soy sauce or tamari

  • Black pepper

  • Cooked rice, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

34 grams carbs; 201 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 6 grams fiber; 788 milligrams sodium; 8 grams protein; 7 grams sugar

Note: 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.

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Preparation

  1. Step 1

    In a small bowl, combine the ground cumin, crushed red pepper and about 1 teaspoon of salt. Set aside.

  2. Step 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. Step 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. Step 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. Step 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. Step 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.

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Ratings

5 out of 5
664 user ratings
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Comments

Miranda

I used a skillet and was worried there was so many beans they would not begin to soften so added a splash of water, but then the mushrooms released a lot of water and definitely would not turn golden. If I make this again I would sear the mushrooms first and/or blanch the beans before adding to the skillet. Otherwise it tasted great and it was a great way to use up a mound of beans and mushrooms.

Carol

It really does need all that cumin. Excellent dish. would be improved with some kind of crunch, like cashews or even peanuts. Easy peasy.

Margaret

Perhaps try Penzey’s cumin. You can order online. Flavor was rich, nutty, and surprisingly good.

gailanne

This was tremendous inspiration for what i had on hand... NO BEANS but made the premise work... 1/2 lb of minced beef-- sauteed with the oil, cumin, ginger, crushed red pepper and unflavored oil. then scallions--white and green, fresh cremini mushrooms, frozen/ defrosted broccoli, carrots and cauliflower mix, Rancher ginger teriyaki sauce and fresh spinach at the end-- the crowd went wild...probably due to the wine while they waited....another tip. ha ha

Riccardo

Cut the cumin in half.

carrie

This was quick and very tasty. Took another reviewer’s advice and blanched the green beans to add after the mushrooms and onions were cooked. Will make this again!

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