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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.