Sesame Green Beans and Asparagus
Fresh green beans and asparagus meld together with Asian flavors to make a crowd-pleasing, healthy side dish.
Ingredients
- 1 teaspoon sesame oil
- 1 nickel-sized slice of fresh ginger, crushed and finely chopped
- 1 clove garlic, minced
- ¼ pound green beans, halved or cut in 2-inch lengths
- ¼ pound asparagus, cut in 2-inch lengths
- 1 tablespoon dry sherry
- 1 teaspoon low-sodium soy sauce
- 2 tablespoons chicken stock or broth
- 1 tablespoon sesame seeds
Instructions
- In a heavy skillet or wok, heat sesame oil. Quickly saute ginger and garlic.
- Add green beans and asparagus to pan. Saute until skins wrinkle.
- Add sherry, soy sauce and chicken stock, and simmer until tender.
- Meanwhile, toast sesame seeds by heating them in a dry skillet over low heat until golden, about 5 minutes. Toss the toasted sesame seeds with vegetables just before serving.
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3 Comments
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[…] 6. Steamed Veggies […]
Green beans take much longer to cook than asparagus, which needs almost no cooking at all. I wouldn’t put both vegetables in the pan at the same time.
Thank you, Margot.