Sesame Street.....

Sunday lunch: Chinese konji, Honey mustard chicken and Sesame Beans

It has been a relaxed weekend and we are enjoying the last of the Winters. Come summer and one wants to stay miles away from the kitchen.

I love re-reading my posts, brings the food memories back. As I was leafing through some my earlier posts I realized that I tend to be a little partial to non-vegetarian food. We do eat a fair amount of veggies and I for one love veggies in all forms, shapes and types. As I child Mom never ever had to force me to have my veggies. Though I must admit that putting together a good vegetarian menu for non-vegetarians is quite a challenge. In contrast, Chicken inherently appeals and you can rarely go wrong with the dish. However to get a 8/10 on vegetables needs a lot more effort.

Coming to today's dish- Sesame Beans, served as an accompaniment with rice and chicken. You could also serve it along with boiled potatoes and grilled/roast chicken. Beans are really versatile as vegetables- they lend themselves with equal ease to Indian, Chinese and Continental food. They are great as fries/bhajis, add color and crunch to salads, a must have in Chinese food. If you have carrots, peas and beans combine you can put together an interesting pulao in minutes. In my house it is a staple vegetable along with the usual potato, onion and tomato. Most people I know like beans as a vegetable. I love the tender ones- they cook so quickly and taste delicious.

Sesame Beans

Cooking time: 10 minutes, serves: 4

Ingredients

Tender French Beans: 500 grams, cut into long pieces( cut each bean into three)

Sesame oil/Vegetable oil: 2 tsp

Chili oil: 1 tsp( helps spice up an otherwise bland dish)

Chili flakes: Snip and crush two regular dry red chili (these contrast well with the green beans and white sesame) or save the extra topping that comes with Pizza

Sesame seeds: 2 tbsp

Method

• Steam the beans for about 2 minutes( you could do this in the microwave as I did). Refresh in cold water. This keep the beans green and crunchy.
• Heat the oil( combine the oils) in a wok. Add the crushed red chili. Once the pepper starts to sputter and smoke(I love these descriptions, they help create so much drama around basic recipes, makes the experience come alive in the post) add the beans and saute for a few minutes.
• Next add the sesame seeds and toss so that the beans are covered with the same.
• Remove and serve hot

Altogether it was an interesting combination of flavors- bland konji, pungent mustard chicken and spicy beans. Now for some Sunday siesta.

Bon Apetit and Happy Cooking!