LUCY BURDETTE: Fact--I cannot resist sesame green beans in a Chinese restaurant, even though I know they are loaded with fat and salt. When I saw the colander full of beans that my hub had picked in our garden last week, I knew I would attempt my own version.
But first, I should tell you that these beans were hard fought treasures. A family of woodchucks moved in across the road and decimated our crops three times over. Finally Farmer John's layers of netting and booby traps including hot sauce and cayenne pepper kept them out, barely averting disaster: He insisted I order a trap and threatened to send me and Tonka out there with a gun to spend the night. (Ha!)
2 handfuls of fresh green beans
1 tablespoon olive oil
1 teaspoon butter
dash of sesame oil
1 tablespoon sesame seeds
1-2 tablespoons of soy sauce
Cut the ends off the green beans, break into 2-inch pieces, blanch quickly in boiling water.
Heat the three oils together. Stir-fry the blanched beans in the oil for several minutes. Add the sesame seeds and continue to stir. Add the soy sauce and stir until the liquid is slightly reduced. Turn the heat off and cover the pan.
Pretty darned good! We ate every one that same night. Oh so delicious, Mr. Woodchuck, so sorry you couldn't make it to dinner...
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