Reviewed: Feb. 24, 2009

Wonderful! I thought the seeds would make it too grainy, but no way! I followed the recipe exactly (except used the steamable vegetables, which made one less step) and was quite surprised at how tasty this was. It was a little too spicy for me, so next time I will use only half the red pepper. Thanks for sharing.

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debcooks

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Reviewed: Dec. 25, 2007

This recipe is phenomenal. I've made it many times, varying the recipe each time (adding a bit of fresh ginger, removing the chile peppers, adding additional veggies, reducing oil, etc.) and it always turns out fantastic. It's quick, scalable, fairly healthy and delicious. Thank you, CeesHouse!

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Imbrifer

Cooking Level: Expert

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Reviewed: Dec. 19, 2007

These were really good. I had a hard time finding black mustard seeds, but finally found them in an Indian market. I used crushed red pepper instead of the dried chilie pepper and it was plenty spicy. I did cut back on the oil as well.

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JULES2JEWELS

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Mountain View, California, USA

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Reviewed: Apr. 24, 2007

I cut the recipe in half & subbed about a tsp of horseradish for the mustard seeds. (it was the recommended sub for black mustard seeds by foodsubs.com). I used a dried chipotle chile pepper. Next time I will cut the pepper by half...it was very spicy. I even used more than the called for sugar to try & cut through the spicyness. Luckily, I served this w/ Mango Madness Salad (from this site) which really helped cool things off. I will make again but I will cut back on the chile. I loved the sugary garlic pieces...next time I am making some candied garlic cloves to use as a garnish. (boil about 10 cloves in a cup of water for about 8 minutes or until water is mostly gone. Add a couple of tbp of sugar & cook, stirring constantly until sugar is golden brown...turn out onto greased pan or parchment paper)

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Oct. 24, 2006

These were really yummy! I cut down on the oil - to between one and two tablespoons and added water when things began to stick. Just to cut down on the fat. I also used cayenne pepper since I didn't have any dried chiles, which gave it a nice kick. Great recipe!

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CHRISTYDAWNE

Cooking Level: Expert

Home Town: Lafayette, Georgia, USA

Living In: Mount Airy, North Carolina, USA

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Reviewed: Sep. 26, 2006

Hmmm...I had to try this as I love all the ingredients. However, I did decide to nix the sugar but this was very good. I used frozen green beans and steamed just until they were warm. Instead of 1/4 c. oil I used 2 tbsp. canola (will try olive oil next time) and 2 tbsp. of butter. After that I tossed in the green beans until nice and warm. I love how the green beans were nice and crisp & the kick of the pepper added a nice touch. Thanks CeesHouse! It's nice to see a green bean recipe that doesn't call for canned cream soup for a change of pace!

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Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Jul. 31, 2006

The browned mustard seeds and garlic gave this dish a wonderful flavor--salty and smoky, but surprisingly not too garlicky. I used olive oil and omitted the sugar, and it was great without it. This was good with the green beans, but I think it would be even better with sauteed spinach. The beauty of this recipe is you can use it with pretty much any veggies.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Mar. 15, 2006

Sorry folks...I thought this recipe was horrible.I made it with Indian butter chicken and neither got good.The green beans were too odd a combination of sweet and spicey...it wasn't a good kind of sweet and spicey.Oh well. it was worth a try though.

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