I have owned the cookbook Rachael Ray's 30-Minute Meals: Veggie Meals for years. I have many cookbooks. Actually, I have too many cookbooks. Which is how great cookbooks like the one I just mentioned can sit on my shelf for years and not be used until now. I recently read this cookbook again and developed quite a long list of recipes I think are worth trying. The recipe for Sesame Green Beans on page 88 was easy, quick, and delicious. Great side and definite main dish possibilities as well. Love that.
Here is the recipe as it is written in the book with my notes in green:
Sesame Green Beans
(serves 2 as a main dish, 4 as a side)
1 c. jasmine or white rice, cooked to directions (use soaked brown rice, if desired)
1 lb. fresh green beans, washed and trimmed (I also added sliced fresh button mushrooms and carrots)
1 to 1 1/2 T. dark sesame oil
Juice of 1 orange
2 T. toasted sesame seeds (I used the unhulled version and did not toast them beforehand)
Salt, to taste
Soy sauce, for table
Prepare rice and start to cook.
Bring an inch of water in a skillet to a simmer. Add the green beans, cover, and steam , 3 minutes. Run under cold water and drain well.
Heat a skillet or wok-shaped pan over high heat. Add oil, then beans, and stir fry, 2 minutes. Squeeze the orange juice evenly over the beans, sprinkle with sesame seeds, and season with salt, to taste. (Let simmer for a few minutes to thicken the sauce) Serve with jasmine or white rice (or brown) and soy sauce, for drizzling.
There you have the basic idea, which I would use as inspiration to tweak this into something your family loves. You could easily add chicken or beef to this as well. Perhaps sliced thin and marinated in orange juice (with maybe a little fresh garlic?) before sauteing in the sesame oil as well.
Head over to GNOWFGLINS Tuesday Twister and Nourishing Gourmet's Pennywise Platter to see what else is cooking this week!!
Here is the recipe as it is written in the book with my notes in green:
Sesame Green Beans
(serves 2 as a main dish, 4 as a side)
1 c. jasmine or white rice, cooked to directions (use soaked brown rice, if desired)
1 lb. fresh green beans, washed and trimmed (I also added sliced fresh button mushrooms and carrots)
1 to 1 1/2 T. dark sesame oil
Juice of 1 orange
2 T. toasted sesame seeds (I used the unhulled version and did not toast them beforehand)
Salt, to taste
Soy sauce, for table
Prepare rice and start to cook.
Bring an inch of water in a skillet to a simmer. Add the green beans, cover, and steam , 3 minutes. Run under cold water and drain well.
Heat a skillet or wok-shaped pan over high heat. Add oil, then beans, and stir fry, 2 minutes. Squeeze the orange juice evenly over the beans, sprinkle with sesame seeds, and season with salt, to taste. (Let simmer for a few minutes to thicken the sauce) Serve with jasmine or white rice (or brown) and soy sauce, for drizzling.
There you have the basic idea, which I would use as inspiration to tweak this into something your family loves. You could easily add chicken or beef to this as well. Perhaps sliced thin and marinated in orange juice (with maybe a little fresh garlic?) before sauteing in the sesame oil as well.
Head over to GNOWFGLINS Tuesday Twister and Nourishing Gourmet's Pennywise Platter to see what else is cooking this week!!
I'm enjoying poking around your blog. This recipe sounds quite good. I'll have to try it sometime. Thanks for stopping by my blog and leaving a note. =)
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