Green beans and mushrooms are always a good combination. Here’s how it went this time:
Thickly sliced mushrooms were dry sautéd in a pan rubbed with a few drops of toasted sesame oil. When they had browned nicely they were set aside.
Green beans were steamed, cooled down with a cold water-bath then set aside.
Onion, red bell pepper and celery were sautéd in toasted sesame oil.
Thinly sliced garlic was added followed by the mushrooms and green beans.
Meanwhile, in the pan the mushrooms had been cooked in, a sauce was made with mushroom flavored soy sauce, toasted sesame oil, homemade Worcestershire sauce, balsamic vinegar, agave nectar and a few drops of hot sauce. A slurry of tapioca starch and water was used to thicken the sauce.
The sauce was mixed in with the vegetables.
Toasted black sesame seeds were sprinkled over the vegetables on the plate.