Long long ago, before we all carried the internet in our pockets, I remember a discussion in an Asian restaurant of “what the hell is a sesame?” We had to wait to get home to look up that it’s a tropical plant native to Asia. Wiki gives us more history:
Sesame seed is considered to be the oldest oilseed crop known to humanity... an annual plant growing 50 to 100 cm (1.6 to 3.3 ft) tall... Sesamum indicum, the cultivated type, originated in India and is tolerant to drought-like conditions, growing where other crops fail.
Sesame has one of the highest oil contents of any seed. With a rich, nutty flavor, it is a common ingredient in cuisines across the world.
Common indeed, the list of culinary uses goes on and on and on and includes both sweet and savory. China, Japan, Korea, India, East Africa, the Middle East, the Caribbean, Mexico, too many to list. [the list reminded me that I need to learn more about African food.] In the US the biggest usage is sesame seed sprinkled on top of hamburger buns and other baked goods.
About 75% of Mexico's sesame crop is purchased by McDonald's[36]for use in their sesame seed buns worldwide.[37]
The seeds are used raw or toasted, or pressed for oil, or ground into sesame butter (tahini), and you can find plenty of great recipes using any of those options. The tahini pictured above is from my subscription package; the toasted sesame seeds are from the nearby Korean market, my favorite discovery there. Look for them if your market has an “Asian” section.
Sesame is a foodstuff traded extensively around the world; the seed and oil pictured at top have Korean and Chinese on the labels but the contents are “Packed in U.S.A.” with no comment about origin. The tahini says definitively product of Israel.
“green-and-gold” bush beans
I’ve previously run recipes including sesame in Korean Food, and Salmon with Sesame Butter, and my zucchemono. I looked at doing the classic Chinese-restaurant-style Sesame Chicken, but that’s usually battered and deep fried, and that’s just not how I cook. [I might order it next time I go out though.]
What I’m getting from the garden right now is squash and beans, so here’s green beans (well, yellow beans) with sesame.
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Japanese-Style Sesame Green Beans
from allrecipes.com
- 1 tablespoon canola oil
- 1-½ teaspoons sesame oil
- 1 pound fresh green beans, washed and trimmed
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame seed
Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes.
Transfer to a serving platter, and sprinkle with toasted sesame seeds.
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I’m not certain about that “cover and let sit” ending; they started to get soggy and fresh beans are best crisp. I like the flavor a lot.
I am trying to improve my photos, but arranging beans one at a time carefully for a picture, with no sauce splashing, is not compatible with eating them while still hot.
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My actual dinner plan involves tacos, not more green beans.
What’s for dinner at your place? Why don’t you tell us about it for WFD sometime? Message ninkasi23.