Instructions: COOKING by Madhur Jaffrey)

PREPARATION:
Wash and trim the beans and cut them into 1-inch pieces. Put four quarts of water in a five or six quart pot, add the salt and bring to a rolling boil.

Put the beans in the pot and boil over high heat 4 to 5 minutes or until they are tender but still crisp. Drain the beans in a colander and run cold water over them to fix the bright green color. Drain. Shortly before you sit down to eat, heat the oil in a 10 or 12 inch skillet over a medium flame. When the oil is very hot, put in the mustard seeds. As soon as the mustard seeds begin to pop (this will take only a few seconds,) add the garlic and stir. As soon as the garlic browns lightly, add the ginger and stir once. Add the drained green beans, tahini, Chinese parsley, black pepper, cayenne pepper, lemon juice and additional salt if preferred. Turn heat to low and mix well. When the beans are reheated through, remove from heat and serve.

Serves: 6 to 8 people

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