Cumin Green Beans and Mushrooms

6 steps

Prep:14minCook:14min

Adapted from here: https://cooking.nytimes.com/recipes/1025399-cumin-green-beans-and-mushrooms

Updated at: Wed, 18 Jun 2025 17:10:58 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories99.4 kcal (5%)

Total Fat2.4 g (3%)

Carbs16.7 g (6%)

Sugars7.9 g (9%)

Protein7 g (14%)

Sodium435.4 mg (22%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

5 teaspoonsground cumin

¼ teaspooncrushed red pepper

or more to your liking

salt

1 poundmushrooms

such as cremini, oyster or fresh shiitake, trimmed

1 tspneutral oil

such as canola

1 x 1 inchfresh ginger

piece, peeled and finely chopped

4scallions

white and green parts separated and cut into 1-inch segments

1 poundgreen beans

trimmed

1yellow onion

peeled, trimmed and sliced into thin wedges

1 clovegarlic

peeled and finely chopped

1 tablespoonsoy sauce

Instructions

Step 1

In a small bowl, combine the ground cumin, crushed red pepper and about 1 teaspoon of salt. Set aside.

Step 2

Prepare the mushrooms: If you’re using cremini, button, shiitake or similarly shaped mushrooms, halve them through the stems. For branched varieties like oyster mushrooms, tear them into bite-size chunks.

Step 3

Heat a wok or large 12-inch skillet on medium-high for 2 minutes. Drizzle in 1 tablespoon of oil and add the ginger and white scallion segments. Toss for 15 seconds until fragrant.

Step 4

Add the green beans, onion, garlic, cumin spice mix and 1 tablespoon of oil, and stir-fry, tossing constantly until the onions and beans start to soften, about 2 minutes.

Step 5

Add the mushrooms, soy sauce and about 1 tablespoon of water, and cook for another 3 to 5 minutes, until the beans are just tender and the mushrooms are seared and golden.

Step 6

Turn off the heat, add the green scallion segments and toss. Taste and make sure you are happy with seasonings, adding salt and pepper if needed. Serve with rice.