Cumin Green Beans and Mushrooms

Ground cumin carries this fast stir-fry, drawing out the sweetness of green beans and the earthiness of mushrooms. Use whatever mushrooms look best at the market, from creminis to oysters or shiitakes.

Serves 4 · 30 minutes

Ingredients

• 5 teaspoons ground cumin
• ¼ to ½ teaspoon crushed red pepper
• 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, cut into 1-inch pieces
• 1 pound green beans, trimmed
• 1 yellow onion, sliced into thin wedges
• 1 garlic clove, finely chopped
• 1 tablespoon soy sauce or tamari
• Black pepper
• Cooked rice, for serving

Instructions

1. Stir together the cumin, red pepper and about 1 teaspoon salt in a small bowl.
2. Halve rounded mushrooms like cremini or shiitake through the stem. Tear clustered ones like oysters into bite-size pieces.
3. Heat a wok or 12-inch skillet over medium-high for 2 minutes. Add 1 tablespoon oil, the ginger and the scallion whites and toss for about 15 seconds, until fragrant.
4. Add the green beans, onion, garlic, cumin mixture and another tablespoon of oil. Stir-fry, tossing constantly, until the beans and onion start to soften, about 2 minutes.
5. Add the mushrooms, soy sauce and about 1 tablespoon water. Cook 3 to 5 minutes more, until the beans are just tender and the mushrooms are golden.
6. Turn off the heat, toss in the scallion greens and season with salt and pepper. Serve over rice.

Tips

• Once the pan is hot this moves quickly, so have everything cut and measured before you start.

Adapted from NYT Cooking.