This is a very flavorful veggie side dish with a delightful crunch from the water chestnuts and a rich taste from the toasted sesame seeds. Enjoy over brown rice and add beans or meat for a complete meal. A bonus to this meal is that sesame seeds are very high in absorbable calcium, so it’s great for those dairy free folks out there.

2 tbl olive oil
1 medium yellow onion, sliced
4 cloves garlic, crushed
3 tbl fresh ginger, skin removed, minced
1 small red bell pepper
4-5 cups green beans, ends removed and then cut into bite sized pieces
1 8 oz. can water chestnuts, sliced in thin strips
2 tbl tamari (wheat free soy sauce)
1 tbl brown rice vinegar
1 tsp sesame oil
1-2 tsp ume vinegar *see note
1/4 cup dry toasted black sesame seeds

Heat olive oil in a large pan. Add sliced onions and crushed garlic. Turn to medium-low heat and cook for about 5 minutes. Add minced ginger and green beans. Add all seasonings except sesame seeds, cover, and allow to cook on medium heat, stirring occasionally.

Meanwhile, toast the sesame seeds. Heat a small stainless steel pan over medium heat. Add sesame seeds and stir continuously, about 3-5 minutes. If you start seeing smoke or pan is too hot, the seeds are burning. Turn the heat off (you can continue to stir). Once seeds are toasted, set aside in a non-plastic dish, otherwise seeds will continue to toast in pan.

Add chopped red bell pepper and water chestnuts to green beans, re-cover, and allow to cook several minutes more. Taste and adjust seasonings. To serve, sprinkle with toasted sesame seeds.

Note: Ume Plum Vinegar is a traditional Japanese food. It is made from pickled ume plums. Click this link to view product information: http://www.edenfoods.com/store/product_info.php?products_id=109330