1 lb. fresh green beans
2 tbsp. butter
2 tbsp. oil
1 tbsp. mustard seed
1 chopped onion
3 sm. carrots, sliced thin
1 tsp. salt
1 tsp. grated coriander
1/2 tsp. ground ginger

Break beans in 1" pieces. Heat oil and butter, add mustard seed and saute 30 seconds, or until they pop. Add onion, carrots, and beans, cook 5 minutes. Stir in salt, coriander and ginger. Lower heat, cover and cook, stirring after 8 or 10 minutes or until crispy tender. Stir in lemon juice.