1/5 Photos of Chinese Sesame Limas
Good hot, cold, room temperature. These do not taste like lima beans. They are from my favorite Chinese cookbook, The Key To Chinese Cooking, by Irene Kuo, copyright 1977. I have made nothing from the cookbook that isn't entirely wonderful.
My Private Note
Units: US | Metric
- 1Remove limas from package and let defrost a little and separate them with your fingers.
- 2Heat a skillet over high heat until hot; add the peanut oil, swirl, heat for 30 seconds.
- 3Scatter in the beans; stir-fry briskly for 30 seconds until the color turns icy green.
- 4Sprinkle in the salt and sugar and stir rapidly for another 30 seconds to season them evenly.
- 5Add the stock or water, even out the beans, turn heat to medium-low to maintain a strong simmer.
- 6Cover (but leave the cover ajar so the liquid will concentrate) and simmer for about 5 minutes.
- 7Uncover, turn heat high and stir rapidly until the remaining liquid has evaporated.
- 8Add the sesame oil, stir to distribute evenly and pour into serving dish.
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Nutritional Facts for Chinese Sesame Limas
Serving Size: 1 (114 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 137.0
- Calories from Fat 74
- Total Fat 8.2 g
- Saturated Fat 1.4 g
- Cholesterol 0.0 mg
- Sodium 853.3 mg
- Total Carbohydrate 12.7 g
- Dietary Fiber 2.5 g
- Sugars 3.2 g
- Protein 3.5 g