Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Indian-Spiced String Beans 3.1 (41) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Sang An Servings: 4 Serve these spicy string beans with our Shrimp in Coconut Curry. Ingredients 1 teaspoon coarse salt, plus more for seasoning 1 pound string beans, stem ends trimmed 2 teaspoons vegetable oil 1 teaspoon brown mustard seeds 1 small yellow onion (about 4 ounces), peeled and thinly sliced into rounds 2 teaspoons minced ginger (½-inch piece) Directions Fill a large bowl with ice and water. Bring a pot of water to a boil, and add 1 teaspoon salt and string beans. Cook until bright green, about 3 minutes, and drain into a colander. Transfer to ice bath to stop cooking, drain again, and set aside. Place a large skillet over high heat, and add oil. When very hot, add mustard seeds, and cook until seeds begin to pop, about 30 seconds. Add onion, and cook, stirring until they begin to brown, 3 to 4 minutes. Add ginger, and cook 1 minute more. Add reserved string beans, and cook, stirring until hot. Season with salt to taste. Rate it Print