Cut 1 pound of green beans into 1" diagonal slices. Heat 2 to 4 Tbsp. oil in large skillet or wok. Saute 1 tsp. mustard seeds until they begin to "pop" (or try substituting 1 tsp. 'wet' mustard). Add following vegetables: 1/2 Cup chopped onion & 3/4 Cup thinly sliced carrots & cook, stirring constantly for 5 minutes. Mix in the following seasonings: 1 tsp. ground coriander, 1/8 tsp. ground ginger (or use fresh to your family's taste), & 1/2 tsp. salt or less. Reduce heat, cover & simmer for 8 to 10 minutes. Stir in 1 to 2 Tbsp. lemon juice & serve.