Cumin Green Beans and Mushrooms
Published May 20, 2024
- Total Time
- 30 minutes
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5teaspoons ground cumin
- ¼ to ½teaspoon crushed red pepper (or more to your liking)
- Salt
- 1pound mushrooms, such as cremini, oyster or fresh shiitake, trimmed
- Neutral oil, such as canola
- 1(1-inch) piece fresh ginger, peeled and finely chopped
- 4scallions, white and green parts separated and cut into 1-inch segments
- 1pound green beans, trimmed
- 1yellow onion, peeled, trimmed and sliced into thin wedges
- 1clove garlic, peeled and finely chopped
- 1tablespoon soy sauce or tamari
- Black pepper
- Cooked rice, for serving
Nutritional analysis per serving (4 servings)
201 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 34 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 8 grams protein; 788 milligrams sodium
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
- Step 1
In a small bowl, combine the ground cumin, crushed red pepper and about 1 teaspoon of salt. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
Private Notes
Comments
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.
It really does need all that cumin. Excellent dish. would be improved with some kind of crunch, like cashews or even peanuts. Easy peasy.
Perhaps try Penzey’s cumin. You can order online. Flavor was rich, nutty, and surprisingly good.
Seasoning is off. Not sure ginger added anything. Added spices according to directions, but still bland.
WAY too much cumin!! I love cumin but to me this just was awful- too strong and unappealing in combination with the soy sauce. My husband and I ate small portions and most went in the trash, unfortunately. Honestly one of the worst dishes I have cooked from NYT, and have never had such a negative result with a 5-star recipe
I added a half pound of crumbled tofu when I added the green beans, increased all the seasonings to account for the extra ingredient and served it over millet and brown rice ramen noodles. It was a delicious, easy meal!