1 lb fresh green beans
2 tsp dark sesame oil
1 Tbs dry sherry
1 tsp grated fresh ginger
1/4 lb sliced mushrooms
1/4 cup sour cream
1/4 cup raw, unsalted, shelled sunflower seeds
1) Prepare soba noodles according to package directions.
2) Trim off the stem ends of the beans, remove the strings if necessary, and cut them at a slant into 1-inch pieces. Steam them over 2 inches of boiling water for 6-8 minutes, until just fork-tender.
3) Meanwhile, combine the oil, sherry and ginger in a skillet over medium-high heat. Add the mushrooms and saute for 5 minutes, stirring frequently. Turn off the heat and stir in the sour cream.
4) Drain the beans and place them in a warmed serving bowl. Add the mushroom mixture and toss to combine. Sprinkle with the sunflower seeds and serve.
Review: Oh, this was sooo yummy. I’ve grown to be such a fan of sesame oil and of fresh green beans. This would also be yummy without the sour cream. But, it’s just sooooo yummy.
Made again on 12/16/2010, but I doubled the soba noodles. It had been so long since I'd used them, and the package seemed so small, that I thought I surely needed two packages to make enough food to have leftovers. It did make enough, but I had about 8 servings. That was WAY too much!! Learn from my lesson and just stick with one package, it really expands!
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