If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: A great side dish for an Asian inspired meal! I served this with a nice piece of fish, and you have yourself a lovely, healthy meal. - Brussels Sprouts for Breakfast
Makes 3-4 servings
- 1 large bundle yellow string beans (ends cut)
- 1/2 pound cremini or wild mushrooms (cleaned and halved)
- 1/2 cup pine nuts
- 2 tablespoons sesame oil
- 3 cloves garlic
- sea salt and freshly ground black pepper
- In a medium pot, heat water over medium to low heat to steam the green beans. You want to steam them first to soften them up a bit before sauteing. Place the green beans on a steamer over the water and cover. Steam for 15 minutes or until the beans have started to soften a bit, but not too much.
- Once the beans are done steaming, heat a saute pan over medium heat and add the pine nuts. Cook for about 5 minutes, shaking the pan around every few minutes as to not burn the nuts. After 5 minutes, turn the heat up a bit and add the sesame oil. Add the mushroom and green beans and give the pan a good stir so everything is coated in oil. Cover and cook for 5 minutes. Add salt and pepper and re-cover. Cook for 5 more minutes. Serve immediately.
- The nuttiness from the pine nuts and sesame oil go really well with the woody flavor of the mushrooms. The green beans will still be a bit crunchy, not soggy, and the mushrooms hold their texture well as you don't salt the pan until the end.