Green Beans With Mustard Oil And Black Mustard Seeds

• Salt to taste
• 1 pound green beans, washed, ends snipped off
• 1 to 2 tablespoons mustard oil (see note)
• 1/2 teaspoon black mustard seeds (see note; if unavailable, use yellow mustard seeds)
• 1 bunch scallions, white and pale green parts, sliced
• 1 tablespoon chopped cilantro

1. Fill a large saucepan with water and bring to a boil.
2. Add salt to taste and the beans.
3. Cook until the beans are tender but still firm, about 4 minutes.
4. Drain and set aside.
5. In large skillet, heat the oil with the mustard seeds.
6. As soon as seeds begin to pop, about 2 to 3 minutes, add the scallions.
7. Saute for 20 seconds, then add the beans, tossing them until the oil is evenly distributed.
8. Add the cilantro and toss again.
9. Taste for salt and serve.

salt, green beans, mustard oil, black mustard seeds, scallions, cilantro

Taken from cooking.nytimes.com/recipes/10833 (may not work)