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Pan-Asian Vegetables

Pan-Asian Vegetables

Coastal Living NOVEMBER 2002

  • Yield: 6 servings

Ingredients

  • 1 pound haricots verts, or slender green beans
  • 1 pound baby pattypan squash
  • 1 tablespoon dark sesame oil
  • 1 teaspoon sesame seeds, toasted (optional)

Preparation

Cook beans and squash in boiling water to cover 5 minutes or until crisp-tender. Drain well. Toss with sesame oil; sprinkle with sesame seeds, if desired. Serve immediately.

Note: Beans and squash may be prepared ahead. Plunge cooked vegetables into ice water until cool. Drain well. Just before serving, steam vegetables until thoroughly heated; drain well, and proceed as above.

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Pan-Asian Vegetables recipe

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