Servings: 2 Prep: 2 mins Cook: 3 min Total: 5 mins
This recipe makes certain assumptions. It assumes you have frozen blanched green beans and cooked mushrooms. It’s also intended to be wicked fast and a nice little side dish. Throw a piece of fish on this and it’ll be an outstanding little dinner!
Green Beans: To get to the point where we cook these green beans, they have had their tops and bottoms trimmed off. They were boiled in very salted water for about 2 to 3 minutes, and then they were plunged into ice water until thoroughly chilled. They were then frozen, likely in a zipped plastic or vacuum sealed bag. This recipe assumes they’ve been defrosted in the refrigerator or a bowl of cold water, in the sink.
Mushrooms: To get to the point where we cook these mushrooms, they are cremini mushrooms, but shiitake would actually be a better choice (they’re very hard to find where I live). Oyster mushrooms would also be quite nice. They are brushed of any dirt/debris. If they’re shiitake, the stems are removed. They are sautéed over high heat with a neutral tasting fat, like ghee or coconut oil. A small amount of salt is added to them. They are removed and placed into a refrigerator to chill. Once chilled, they are frozen, likely in a zipped plastic or vacuum sealed bag. This recipe assumes they’ve been defrosted in the refrigerator or a bowl of cold water, in the sink.
Once you have these chilled ingredients ready to go, the rest goes VERY quickly!
Sesame Fried Green Beans and MushroomsPrint Rate
- 2 tsp sesame seeds
- 2 tsp rice wine vinegar
- 2 tsp japanese soy sauce (shoyu) or coconut aminos
- 1 tsp toasted sesame oil (or chili oil)
- 1 tsp 'Swerve' or other sugar replacement
- 1 tsp fresh chopped ginger
- 1 clove garlic minced
- 1 tbsp neutral tasting fat like ghee or coconut oil
- 4 oz parcooked green beans ends removed
- 4 oz cooked mushrooms
- salt fresh cracked black pepper and chili flakes, to taste
- In a small bowl, combine sesame seeds, rice vinegar, soy sauce, sesame oil, sweetener, fresh ginger and garlic. Stir and set aside.
- Pre-heat a sauté pan on the stove, over high heat.
- Add the ghee or oil to the hot pan and swirl it around. Quickly add the green beans and sauté over high heat for about 30 seconds to a minute. Light browning and bubbling of the greens beans’ surface is ok.
- After about 30 seconds of scorching high heat, add the mushrooms. Toss and cook for a further 30 seconds.
- After the 30 seconds are up, add your soy-sesame mixture and toss the pan around for roughly 1 minute longer. Add chili flakes or black pepper for a little kick, as well as a pinch of salt, if you feel it needs it.
- Once most of the liquid has evaporated and the ginger and sesame seeds cling to the vegetables, serve ‘em up!
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