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Author Notes: We're talking about this creamy triple sesame dressing of tahini, toasted sesame seeds and sesame oil, with a kick from garlic. This recipe works on most vegetables, raw or cooked, tender or crunchy (try cucumber and celery!), but what I like the most with a rich sesame flavor has to be a healthy dose of cilantro.
I dare you to throw away the leftover salad liquid-- season again and add it to the next salad, it even makes a beautiful pan sauce or marinade for your tofu, chicken, or beef.
Bean curd sticks can be found in most Asian grocery stores, although Japanese and Korean stores don't tend to carry them. If you can't find it just use fried tofu or chicken instead, otherwise simply leave it out. —Cara Feng
- 1 handful green beans (about 35-40 count)
- water for steaming
- 2 sprigs cilantro, with stem
- 6 (optional) bean curd sticks, in inch, soaked
Triple sesame dressing
- 1 teaspoon garlic, minced (about one clove)
- 2 teaspoons white sesame seeds, toasted
- 2 tablespoons tahini
- 1 teaspoon rice wine vinegar
- 2 teaspoons soy sauce
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon sugar
- 1-2 teaspoons water
- salt to taste
- Prepare steam basket. Wash and string the green beans, cut into 2 inch pieces, steam for about 5 minutes or until tender. Meanwhile prepare cold water bath, transfer the cooked green beans into the cold water to stop cooking.
- Strip the cilantro into equal length, split the stalk end along the vein if too large. Cut soaked bean curd stick into 2 inch strips, if using.
- Use a rolling pin or back of a spoon to lightly crack the toasted sesame seeds. In a bowl, combine all ingredients for dressing, thin out with water as needed. Drain the green beans well, toss everything together and season to taste.
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad