Mandalay Green Beans Recipe

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Mandalay Green Beans Ingredients

1 lb green beans, ends trimmed
1 tbsp olive oil
1 large garlic clove, minced
2 tsp jalapeno, seeded and minced
2 tsp freshly grated ginger
1/2 tsp ground cumin seed
1/2 orange, zest of
2/3 cup fresh orange juice
1 1/2 tbsp lemon juice
1 tbsp whole grain mustard
1 salt and pepper, to taste

A Recipe for
Mandalay Green Beans

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Mandalay Green Beans Recipe
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This is a recipe for Mandalay Green Beans from the recipe cookbook of Recipes-to-go (Bean)

Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

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Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

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If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home.
James Michener

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Mandalay Green Beans

Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm.
Ambrose Bierce

Mandalay Green Beans Directions

Bring a large pot of lightly salted water to a boil. Add green beans
and cook only until tender crisp, about 3 to 5 minutes. Drain beans
and plunge immediately into ice water to stop cooking action. Drain
and cut into 1" pieces.

In a large skillet, heat oil. Add garlic, jalapeno and ginger and
saute, stirring, for 2 to 3 minutes. Add cumin seed and cook 1 minute
longer. Stir in orange zest, orange and lemon juices and mustard. Add
beans and stir until just heated through. Salt and pepper.

Recipe developed by Renee Shepherd and Fran Raboff. From 1996
"Shepherd's Garden Seeds" catalog. Pg. 6. Electronic format by Cathy
Harned.

Serves: 4

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Mandalay Green Beans Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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