| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Salads |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Unhulled sesame seeds |
| 1 1/2 |
lb |
Green beans |
| 3 |
tb |
Red wine vinegar |
| 3 |
tb |
Light soy sauce |
| 2 |
tb |
Spicy mustard sauce (mustard sauce from a Chinese restaurant works fine) |
| 2 |
ts |
Sugar |
| 3 |
tb |
Oriental sesame oil |
| 1 |
ts |
Minced garlic |
| 1/4 |
c |
Finely chopped scallions white and green parts |
| 1/2 |
c |
Finely chopped red sweet peppers and yellow Holland peppers |
INSTRUCTIONS
Place wok or nonstick pan over high heat for about 1 minute, or until
it smokes. Add the sesame seeds. Turn the heat to low, and dry cook
for 3-5 minutes, or until brown. Empty onto a flat plate.
Steam the string beans 3-5 minutes, or until they have softened but
still have some crunch. Remove and plunge them into a bowl of
ice-cold water. Drain, dry, remove stems ends and place in large bowl.
To make dressing, mix the vinegar, soy sauce, mustard sauce, sugar and
sesame oil. When thick, add the garlic, scallions, and red and yellow
peppers. Add to string beans and mix well. Sprinkle with toasted
sesame seeds.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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