Cumin Green Beans and Mushrooms

This was fantastic! I used full amount of cumin and made with a pkg of string beans, which I parboiled as others suggested, and 4 sliced, colorful bell peppers (I didn’t have mushrooms in the house). Would definitely make again, deliciously different side dish!

Made with about double the ginger, and added 1 package of (pressed) firm tofu, tossed with cornstarch & a bit of tamari that I stirfried ahead and tossed in at the end with the mushrooms. Agree that the beans were still a bit too hard, but will be fine reheated, I'm sure. Might cut them into about 1-inch pieces next time. I had them in 1.5-2" pieces.

For the leftovers I toasted walnuts in neutral oil and then add the leftovers to heat up. It was great. I think I will use the walnuts from the outset. I also think the green beans need a parboil.

I used a bag of frozen, slender green beans and they cooked down to a perfect texture. For the mushroom I used half white, half oyster. I liked the onion sliced into thin wedges as well and will remember that for stir fries. All the cumin gave this dish a warm, cozy glow and the green scallions seemed to bring everything together at the end. Great weeknight dish!

I made this recipe as written. I like cumin, and use it often, but I found this to be overpowering and wished I had used a curry blend instead. Since others here loved the amount of cumin, what brand are you using? I’m thinking it was my cheap cumin that made this taste too sharp.

P.S. other than my cumin question, I thought this was a great recipe.

I would have preferred to blanch the beans. Otherwise a very pleasant meal. I may try upping the ginger when I try it again.

Halved the recipe but otherwise, made it as written. Paired it with pork tenderloin and roasted potatoes. On a whim, I threw the roasted potatoes in with the beans and mushrooms and gave it all a quick stir. It was perfect! The recipe produces something delightfully unexpected!

It really does need all that cumin. Excellent dish. would be improved with some kind of crunch, like cashews or even peanuts. Easy peasy.

I plan on making this very soon, looks so delicious. I’ll add mung bean sprouts also.

Surprisingly excellent (I like my meat). I doubled up on the ginger, garlic and red pepper. 10 out of 10 will cook again.

Surprisingly excellent (I like my meat). I doubled up on the ginger, red pepper, and garlic.

I just made this and it came out pretty good. I was a bit fearful of all that cumin, so I added 4t instead of 5. I thought it was fine, not overpowering. My husband is Palestinian and uses cumin often, so we're used to it. I served it with chicken, no rice. I like the idea seen here of adding chickpeas for a full meal. I'd saute them first and get them a bit crunchy, I think.

Didn't have mushrooms - I used ground turkey to sub. I cooked the ground turkey first and browned it, then removed from the pan. Followed the recipe as is, but also added firm tofu and the browned ground turkey and cooked together in the last 5 minutes. DELISH.

This was a hit. I used 1.5 lb mix of button, king trumpet & shitake. Upped the soy and cumin. My wok was filled to the brim so it took closer to 8-10 minutes to get my mushrooms cooked and the beans crisp-tender. Served over brown rice. I think I’ll add some crispy tofu next time for protein.