If you don’t have mustard seeds you can use an equivalent amount of mustard powder, or 1 T of prepared mustard. Add the powdered or prepared mustard with the other spices.

2 T vegetable oil
1 t mustard seed
3 c chopped (1-inch pieces) green beans
2 medium carrots, (peeled), sliced
1 small onion, chopped
1 t salt
1 t ground coriander
2 t finely minced or grated fresh, peeled ginger; or 1/8 t ground ginger
1 garlic clover, minced
2 T lemon or lime juice
fresh, chopped cilantro, for garnish, optional

1. Heat the oil in a large skillet over medium heat. Add mustard seeds and sauté, stirring, until the seeds begin to pop. Alternatively, you can add the mustard seeds, cover, and listen for the popping sound (à la popcorn).

2. Stir in the green beans, carrots, and onion, and cook, stirring, for about 5 minutes. Stir in the salt, coriander, ginger, garlic, and mustard powder or prepared mustard if using. Reduce heat to low, cover if you like, and cook for another 5 to10 minutes, until the beans and carrots are cooked to your preference–crisp-tender or soft-tender or in-between tender.

3. Remove from heat, stir in lemon juice, sprinkle with cilantro, if using, and serve.