Pan-Roasted Green Beans With Mustard Seeds

• 1/2 pound fresh green beans
• 1/2 teaspoon tumeric powder
• 2 teaspoons soy sauce
• 1 tablespoon water
• 1 teaspoon black mustard seeds
• 2 tablespoons slivered almonds (optional, but ideal)
• 1-2 tablespoons olive oil

1. Wash green beans and snip off the ends.
2. Blanch the beans in boiling water for one minute, then place in cold water. If you're estimating, aim under versus over.
3. Add some olive oil to the non-stick pan on medium-high heat and add beans, ensuring that you shake off any excess water.
4. Lower the flame briefly and sprinkle on tumeric powder. Use a spatula to toss the beans to ensure an even coating.
5. After roughly 30 seconds, add soy sauce and a tablespoon of water. (Water is optional, but may help in distributing the soy sauce.
6. Increase the flame to high and cook until the soy sauce begins to caramelize, roughly 90 seconds.
7. Add slivered almonds and allow to toast for a half a minute before placing in a serving dish (not pictured).

green beans, tumeric powder, soy sauce, water, black mustard seeds, almonds, olive oil

Taken from food52.com/recipes/27135-pan-roasted-green-beans-with-mustard-seeds (may not work)