Green Beans with Toasted Sesame Sauce
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(Goma Ae)
This crisp and nutty salad makes a terrific part of the bento box. Look for toasted (not raw) sesame seeds in the sushi or Asian section of the grocery store.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 164 |
| pro | 3 g |
| total fat | 12 g |
| sat. fat | 2 g |
| carb | 13 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 233 mg |
| potassium | 153 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 9% |
| vit A | 4% |
| vit C | 8% |
| folate | 13% |
Suggested Recipes
-
10 oz (300 g) green beans, trimmed
1/4 cup (50 mL) toasted sesame seeds
2 tbsp (25 mL) packed brown sugar
2 tbsp (25 mL) sesame oil
1 tbsp (15 mL) Japanese soy sauce (such as Kikkoman)
Pinch salt
Preparation:
In saucepan of boiling water, blanch green beans for 2 minutes. Drain and refresh in ice water; drain again.
In spice grinder or using mortar and pestle, coarsely grind sesame seeds; transfer to bowl. Mix in sugar, sesame oil, soy sauce and salt to form paste. Stir in beans to coat. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
In spice grinder or using mortar and pestle, coarsely grind sesame seeds; transfer to bowl. Mix in sugar, sesame oil, soy sauce and salt to form paste. Stir in beans to coat. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Tags:
Salads and Salad Dressings; Lunch; Vegetables; Sugar/Sweets; Boil/Simmer; Japanese; Make-Ahead;
Source
Canadian Living Magazine: May 2009
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