Toasted Sesame Greens Recipes

Steps:

• Place a large pan over high heat until hot.
• Add oil, swirling to coat bottom. Add ginger; cook, stirring, until fragrant, about 10 seconds.
• Add spinach and broth; stir once, then cover.
• Reduce heat to medium; cook, stirring once, until greens are wilted, about 2 minutes.
• Add sesame oil, soy sauce, and sesame seeds.
• Toss to distribute seasonings and serve.

Steps:

• Pour about 1-inch of water into a wok and bring it to a boil over high heat. Put the greens into a bamboo steamer and cover. Put the steamer into the wok and steam the vegetables for about 5 minutes or until they are just tender. Meanwhile make the dressing by combining the soy sauce, vinegar, honey, oil, and 1 teaspoon sesame seeds in a small bowl. Put the cooked greens onto a serving platter, drizzle the dressing over them, and toss well to coat. Garnish with sesame seeds and serve immediately.

Steps:

• In a wok or large frying pan heat the oil over high heat until very hot. Add the bok choy and stir-fry until they begin to soften slightly, 1 to 2 minutes. Add the soy sauce, vinegar and sesame oil and cook until just done, 1 to 2 minutes longer. Sprinkle with sesame seeds and serve.

Steps:

• Steam green beans covered in 1/2-inch boiling water for 2 minutes. Transfer beans to a colander and run under cold water. Drain well.
• Heat a wok shaped skillet or large nonstick frying pan over high heat. Go once-around-the-pan with wok or vegetable oil, add several drops sesame oil, and crushed pepper flakes. The pan will smoke. Add beans and stir-fry for 2 minutes. Add sesame seeds and coarse salt and toss to coat beans evenly.

Steps:

• In a small dry skillet over medium heat, toast the sesame seeds, shaking the pan until they are fragrant, 2 to 3 minutes, and set aside to cool.
• Repeat step 1 with the cumin seeds, and then grind the cumin seeds in a clean spice grinder or with a mortar and pestle until fine.
• In a medium bowl, whisk together the orange juice, red-wine vinegar, salt, and sugar. Gradually whisk in the olive oil, adding in a fine stream, until emulsified. Whisk in the ground cumin, and season with pepper to taste. Drizzle the dressing over salad, and sprinkle toasted sesame seeds over the top.

Steps:

• Bring a large sauté pan of water to a rapid boil and add the beans.
• Simmer until crisp-tender, about 3 minutes.
• Drain well and return to the saucepan.
• Lightly coat with walnut oil and sesame seeds.
• Sauté, tossing frequently, for about 1 minute more.
• Serve at once.

Steps:

• Heat oil in a large skillet or wok over medium heat. Add sesame seeds. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green.
• Pour in chicken broth, salt and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates.

Steps:

• Wash the spring greens and drip dry in a colander and then on kitchen paper.
• Remove the thick stems and finely shred the green leaves.
• Deep fry the spring greens in batches in hot oil for about 1 minute.
• Take care not to let it burn.
• Drain well and place in a large mixing bowl.
• Scatter sugar, salt and toasted sesame seeds and mix well.

Steps:

• Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.

Steps:

• In a Dutch oven, bring 10 cups water to a boil. Add green beans; cook, uncovered, 6-8 minutes or until tender. , Meanwhile, in a small skillet, heat oils over medium heat. Add shallot, garlic, salt and pepper; cook and stir 2-3 minutes or until tender., Drain green beans and return to Dutch oven. Add shallot mixture; toss to coat. Sprinkle with sesame seeds.

Steps:

• Drain orange segments, reserving 2 tablespoons liquid for dressing. Place orange segments in shallow glass or plastic dish. In tightly covered container, shake orange liquid, vinegar, honey, oil and cinnamon until well blended. Pour over oranges. Cover and refrigerate at least 15 minutes.
• In large bowl, toss lettuce, mushrooms, bean sprouts and onion. Spoon oranges and dressing onto salad; toss lightly. Sprinkle with sesame seed.

Steps:

• Preheat oven to 450 degrees. Line rimmed baking sheet with foil, spread beans on baking sheet.
• Drizzle with olive oil and sprinkle with 1/2 tsp salt; Using hands, toss to coat evenly, and distribute in even layer.
• Roast in oven for 10 minutes.
• While roasting, combine garlic, ginger, honey, sesame oil, and red pepper flakes in small bowl.
• Remove beans from oven. Coat beans evenly with the garlic/ginger mixture; redistribute in even layer.
• Return to oven and continue roasting until beans are dark golden brown in spots and starting to shrivel, 10-12 minutes longer.
• Adjust seasoning with salt if necessary, toss well. Sprinkle with sesame seeds.

Steps:

• Mix beans with olive oil and place in 13x9 pan.
• Bake at 450º until beans are slightly browned and tender when pierced- about 7 to 10 minutes.
• Stir sesame seeds and sesame oil into beans and continue baking until seeds are golden brown, about 5 minutes longer.
• Pour into a bowl and add soy sauce to taste.
• Mix well and enjoy!