Soybeans with Sesame Sauce

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Soybeans with Sesame Sauce

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 cup dried soybeans -- (2 1/2 cups cooked)

Sesame Sauce

1/4 cup Chinese sesame paste or peanut butter

1/4 cup hot water

3 tablespoons soy sauce

1 teaspoon sugar

3 tablespoons red or white wine vinegar

pinch ground red pepper

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2 cups fresh bean sprouts

1 small cucumber -- seeded and chopped into 1/2-inch chunks

 

Serves 4 to 6

 

The irresistible sesame-flavored sauce for this salad was inspired by some of

the marvelous sauces for Chinese noodles. The sesame paste should be a Chinese

sesame paste, not tahini, which lacks the rich taste of roasted sesame seeds.

 

Sort through, rinse, soak, and cook the beans by your preferred method (see

Chapter 7). Skim with a slotted spoon to remove the bean skins as they rise.

Drain.

 

In a large bowl, mix together the beans and Sesame Sauce. Cover and marinate at

room temperature I hour, stirring occasionally to distribute the dressing.

 

Just before serving, add the bean sprouts and cucumbers, stirring thoroughly to

combine. Serve at room temperature or chilled.

 

SESAME SAUCE:

 

In a medium-size bowl, whisk together the sesame paste and water until they

become a thin, smooth paste. Add the soy sauce, sugar, vinegar, and red pepper,

stirring to combine.

 

Note: You may need to warm the jar of Chinese sesame paste in hot water and stir

it with a fork to combine the oil and paste, if they have separated. If the

sesame paste is not available, peanut butter can be substituted with good

results.

 

Source:

" The Bean Harvest Cookbook, Ashley Miller "

Copyright:

" 1997 Ashley Miller "

 

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Per Serving (excluding unknown items): 21 Calories; trace Fat (4.3% calories

from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 773mg

Sodium. Exchanges: 1/2 Vegetable; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0