Some of my favorite recipe creations happen purely on a whim. That’s how this dish was born. Creating a dish where all the flavors and textures work in harmony takes imagination to pull together. But when it works, it really works.
I try to incorporate global flavors into most of my dishes to experience food from a different perspective. However, sometimes it’s really best to keep it simple. Here, the combination of fresh organic vegetables paired with garlic and shallots has enough of their own distinct flavor that enhancing rather than changing the flavor makes it work.
I make this beautiful Garlic Sesame Vegetable Trio with Enoki Mushrooms often used in Chinese cuisine for soups and stews. What I like most about this mushroom is the subtle flavor and tender texture that lends to the dish itself. Combined with lightly crunchy green beans and sweet peppers, it makes the perfect side dish for fish, beef, and poultry, or serve it with a bed of quinoa or rice for a simple, yet flavorful vegetarian meal.
I especially love that this dish is gluten-free and dairy-free for those who have these food limitations. Make this dish as a side for my Chinese Spicy Shaved
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.
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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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- 1 pound fresh green beans, trimmed
- 4 mini sweet peppers, sliced
- 1 cup Enoki mushrooms, trimmed
- 1 tablespoon sesame oil
- 1 tablespoon grapeseed oil
- 1 shallot finely chopped
- 3 garlic cloves thinly sliced
- 2 teaspoons sesame seeds
- corse sea salt
- fresh cracked pepper
Ingredients
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- In a medium saute pan, bring 6 cups of water to a boil on high. Add green beans, peppers, and mushrooms and parboil for 3 to 4 minutes or until slightly soft when pierced with a fork.
- While vegetables are cooking, heat oils in a medium saute pan over medium-high heat. Add garlic and shallots, lower heat to medium and saute 2 to 3 minutes or until just aromatic.
- Drain vegetables and transfer them to the saute pan. Sprinkle with sesame seeds, salt, and pepper. Toss and saute 2 to 3 minutes or until vegetables are tender but not too soft. Adjust flavor with salt and pepper if needed.
- Transfer vegetable to a plate and serve warm.
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com