1
lb de ejotes o porotos verdes o vainitas (green beans)
2
cucharaditas de semillas de ajonjolí
1
cucharada de vinagre de arroz (rice vinegar)
1
cucharada de salsa de soya con poco sodio
1
cucharadita de azúcar
1/2
cucharadita de hojuelas de chile rojo, machacados
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Instrucciones
1
En una olla o cacerola de 2 cuartos de galón, calienta 1 pulgada de agua hasta que hierva. Añade los ejotes o vainitas (green beans). Hierve, sin tapar, 5 minutos. Tapa y hierve de 3 a 5 minutos más o hasta que estén suaves y firmes.
2
Mientras tanto, en una sartén sin engrasar de 8 pulgadas, calienta las semillas de ajonjolí, a fuego medio bajo, de 5 a 7 minutos, revolviendo con frecuencia, hasta que empiecen a dorarse; luego revuelve constantemente, hasta que se doren. Añade los ingredientes restantes; calienta bastante.
3
Escurre los ejotes o porotos verdes (green beans). Vierte la salsa sobre los ejotes; revuelve hasta cubrirlos en forma uniforme.
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Consejos de expertos
consejo 1
Puedes sustituir los ejotes frescos por una bolsa de 1 libra de ejotes congelados (porotos, vainitas, green beans). Cocínalos como se indica en el paquete y luego continúa con la receta.
consejo 2
Asegúrate de retirar las semillas de ajonjolí del fuego cuando se doren. Continuarán dorándose incluso después de que las retires del fuego.
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