Green Beans with Mustard Seeds and Ginger

My version of these could have used more ginger, so do not be afraid to pour it on. 1 Tb vegetable oil 1/2 tsp black mustard seeds 1 Tb sesame seeds 500g fine green beans, topped and tailed a thumb of ginger, peeled and grated 1 Tb tomato paste 1/4 tsp turmeric 1/2 tsp salt 1/2 tsp ground black pepper Blanch the beans ahead of time if you want this to come together quickly. Heat the oil in a lidded frying pan over medium heat. Add the mustard seeds and sesame seeds. When the mustard seeds begin to pop, add the beans. Stir fry for a couple of minutes, then add the ginger. Stir fry a couple of minutes more, then stir in the tomato purée, turmeric, salt and pepper. Cover the pan, lower the heat and cook for another five minutes, or until the beans are tender.