top of page

Sesame Green Beans

(by Aimee Lee Ball)

1/2 lb. green beans (thin haricots verts are best)

2 t. toasted sesame oil

salt and pepper to taste

2 t. toasted sesame seeds

Fill a large frying pan with water, and bring to a boil.

Add green beans, cook for 3 minutes, and drain.

In the same pan, heat sesame oil over medium-high heat.

Add green beans, salt and pepper, and toss until they get slightly charred.

Sprinkle with sesame seeds.

(Read Hip-Hop and Hoisin Sauce, the story that accompanies this recipe.)

Recent Posts

See All

(by Julie Cole) 6 oz. canned crabmeat, drained 1/4 lb. butter, at room temperature 5 oz. jar Old English Cheese Spread 2 t. mayonnaise 1/2 t. garlic powder 1/2 t. seasoned salt 6 English muffins, spli

(by Laney Rosen) 13 - 15 oz. box yellow cake mix 16 oz. can fruit cocktail with juice 2 medium eggs, beaten 1 c. shredded sweetened coconut 1 t. vanilla 1/2 c. brown sugar 1/2 c. white sugar 1/2 c. bu

(by Natalie Hirt) (In English, it means an egg omelet, but almost always turned into scrambled eggs for my harried mother.) 5 eggs 2 T. milk olive oil 1 jalapeno, diced (seeds or no seeds, your prefe

bottom of page