Spicey Green Beans

One medium yellow onion
1-3 tablespoons mustard seeds
1-6 teaspoons thinly sliced or slivered fresh ginger
4-6 helpings worth of green beans
1-8 teaspoons red chili powder depending on type and taste (NOT a chili and kidney bean spice mix, but red pepper as in cayenne or Indian red chili powder)
Salt
Garlic Powder

Cut the onion into rectangular pieces, 1/2-1" long.

Heat skillet to medium heat, add grapeseed oil (or other high temp oil). If a healthy oil I like to be generous.

Add the onions, then mustard seed and don't stir until the first cooked surface has started to brown. Then stir frequently until the onions just start to soften or turn transluscent.

Push onions to the sides and add green beans. I like to break them down to about 2" lengths. Let the green beans sear a couple times then stir it up and add the red chili powder a generous sprinkling of garlic powder and cover for five minutes.

About half way through the five minutes add the ginger and stir. I work to get an amount that pops, but is not pervasive in every bite. Slices cut in half may be the way to go. Add water to make a pleasing sauce from the chili and garlic powder.

The cooking time should be adjusted up or down for thin or thick green beans. They should be slightly softened, while retaining just a little cruchiness.