String bean salad with double sesame dressing

Yield: 6 servings

Measure Ingredient
1 tablespoon Unhulled sesame seeds
1½ pounds Green beans
3 tablespoons Red wine vinegar
3 tablespoons Light soy sauce
2 tablespoons Spicy mustard sauce (mustard sauce from a Chinese restaurant works fine)
2 teaspoons Sugar
3 tablespoons Oriental sesame oil
1 teaspoon Minced garlic
¼ cup Finely chopped scallions white and green parts
½ cup Finely chopped red sweet peppers and yellow Holland peppers

Place wok or nonstick pan over high heat for about 1 minute, or until it smokes. Add the sesame seeds. Turn the heat to low, and dry cook for 3-5 minutes, or until brown. Empty onto a flat plate.

Steam the string beans 3-5 minutes, or until they have softened but still have some crunch. Remove and plunge them into a bowl of ice-cold water. Drain, dry, remove stems ends and place in large bowl.

To make dressing, mix the vinegar, soy sauce, mustard sauce, sugar and sesame oil. When thick, add the garlic, scallions, and red and yellow peppers. Add to string beans and mix well. Sprinkle with toasted sesame seeds.

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