| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Asian |
Asian, Summer, Salads/dres, Vegetables/ |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Green beans |
| 3 |
tb |
Peanut oil |
| 1 |
tb |
Soy sauce |
| 2 |
ts |
Rice wine vinegar |
| 1 |
ts |
Sesame oil |
| 1 |
tb |
Sesame seeds, toasted |
INSTRUCTIONS
Trim green beans and wash and drain them well.
Fill a medium saucepan with water and bring to a boil. Blanch the green
beans for 5 minutes until tender yet crisp. Drain and immediately immerse
in cold water. Drain again very well.
In a small jar with a tight fitting lid, combine the peanut oil, soy sauce,
vinegar, sesame oil and freshly ground black pepper to taste. Shake well.
Put the drained beans in a serving dish and pour the sauce over. Toss well.
Sprinkle with toasted sesame seeds and toss again. Cover and chill for at
least on hour or up to 24 hours before serving. Serve cool or at room
temperature.
Per serving: 147 Calories; 13g Fat (73% calories from fat); 3g Protein; 8g
Carbohydrate; 0mg Cholesterol; 214mg Sodium
Recipe By: Vegetarian Pleasures
Posted to EAT-L Digest 4 November 96
Date: Tue, 5 Nov 1996 09:27:40 -0500
From: "McNamara, Kelly" <kmcnamara@LIGGETT.COM>
A Message from our Provider:
“All suffering can be traced back to people disobeying God”