1 tsp. mustard seeds
3 tbsp. butter
1 inch ginger root, scraped and julienned
1 lb. green beans, cut into 1/2-inch lengths (steamed until tender crisp)
1/4 tsp. paprika
1 tsp. ground coriander
12 water chestnuts, sliced
1 sm. jicama julienned
2 tbsp. fresh lime juice
1 tsp. salt
2 tbsp. fresh chopped basil

Preheat saucepan over moderate heat. Drop in mustard seeds; when they pop, add butter. Drop in ginger, green beans, paprika, coriander, water chestnuts, jicama and saute until green beans and chestnuts are thoroughly heated. Add lime juice, salt and basil at the last moment.