Tag: Sesame

green beans with sesame-miso dressing & pickled ginger

sesame miso pickled ginger green beans

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I love this Asian-inspired dressing on fresh green beans! But I should be honest—I just love any excuse to eat that pink pickled Japanese ginger. If you like gingery Asian flavors, you’ll love this recipe! It’s based on a salad recipe in rebar modern food. The dressing keeps well in the refrigerator for at least a week.

This dressing is great on green leafy salads, too—not just on green beans! I love it on a big bowl of salad greens topped with a pile of sliced cucumbers, then garnished as with the green beans. For a fabulous meal, you can pick up a couple of sushi rolls or a box of tempura at your neighborhood Japanese restaurant to serve with the salad!

dressing

1 garlic clove
2-3 tablespoons fresh ginger root, peeled and sliced very thinly across the grain
½ cup mirin
¼ cup brown rice miso (also called genmai miso)
1/8 teaspoon cracked pepper
1 tablespoon toasted sesame oil
2 tablespoons sesame seeds
¼ cup rice wine vinegar
scant ½ cup vegetable oil

salad

1 pound fresh green beans, stemmed and cut into 1” pieces
¼ cup pickled ginger, sliced thinly into julienne
1 tablespoon sesame seeds, toasted until golden in a dry skillet

1. Put all the dressing ingredients except the oil into a blender and puree until smooth. Slowly drizzle in the oil while the motor is running. Season to taste with salt.
2. Bring a large pot of water to a boil. Salt the water, and dump the green beans into the pot. Boil them until just tender, 5-7 minutes, checking every minute after 5 minutes. Drain the beans and spread them in a single layer on a dishtowel to cool. (This cools them quickly and dries them out, ready for the dressing.)
3. Put the beans in a bowl, dress the beans to your taste, and garnish with pickled ginger and sesame seeds.

broccoli marinated in sesame-walnut-ginger sauce

walnuts broccoli garlic sesame ginger

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This fantastic recipe is based on one in Mollie Katzen’s The Vegetable Dishes I Can’t Live Without. And once you try this recipe, you’ll see why. It’s amazing. I use way less sauce than she calls for, but adjust it to your taste, adding more or less broccoli as you wish. Use more broccoli if you want a leaner dish, less broccoli for a richer dish.

You marinate the broccoli for an hour or two in the sesame and walnut oils, garlic and ginger, then add the rice wine vinegar at the end, so the green of the broccoli doesn’t fade. You can even let it marinate overnight in the refrigerator, and then add the vinegar the next day, after warming the broccoli up to room temperature.

Somehow, this dish is so hearty and full-flavored—you just have to try it to believe how good it is! You can just eat a big pile of it for a meal. It’s got plenty of protein with the nuts!

¼ cup roasted walnut oil (such as Loriva—don’t use refined walnut oil, it won’t have much taste)
1 tablespoon dark roasted sesame oil
1-2 tablespoons soy sauce (I like Nama Shoyu)
1 teaspoon salt
2 tablespoons finely minced garlic
2 tablespoons finely minced fresh ginger
Pinch of cayenne
2-4 pounds broccoli heads, cut into bite-sized florets
2-4 tablespoons unseasoned rice vinegar (I like brown rice vinegar best)
½ to 1 cup walnuts, toasted for 15 minutes in a 350 degree oven, and chopped coarsely

1. Reserve the broccoli stems for another use (like roasting them at 450 degrees with olive oil, salt, and garlic).
2. Steam the broccoli florets for about 4 minutes, in batches, as necessary, just until tender. Dump them out on a dishtowel on the counter and spread them into a single layer. Let them cool and steam off their excess moisture.
3. Combine the oils, soy sauce, salt, garlic, ginger, and cayenne in a large bowl. Add the broccoli to this marinade and toss well until completely coated. Let stand at room temperature for an hour or two (or covered, in the refrigerator, if you’re going to let it marinate longer).
4. Sprinkle in the vinegar just before serving. Taste and see if you need more vinegar, soy sauce, or salt.
5. Sprinkle the walnuts on each serving at the table, and have a dish of nuts on the table for everyone to add more, as desired.