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Chinese Sesame Limas

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Ingredients

Adjust Servings:
1 (10 ounce) package frozen large lima beans (fordhook)
2 tablespoons peanut oil
1 teaspoon salt
1 tablespoon sugar
1/2 cup chicken broth (recommended) or 1/2 cup water
1 teaspoon sesame oil

Nutritional information

137
Calories
74g
Calories From Fat
8.2g
Total Fat
1.4 g
Saturated Fat
0mg
Cholesterol
853.4mg
Sodium
12.7g
Carbs
2.5g
Dietary Fiber
3.2g
Sugars
3.5g
Protein
114g
Serving Size (g)
4
Serving Size

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Chinese Sesame Limas

Features:
    Cuisine:

    YUM!! My husband hates lima beans. And, he went back for seconds. I did not see a 10 oz bag of frozen lima beans at my store, so used 14 oz. I kept all of the other measurements the same, though. These were easy and so very yummy! (And, on the Weight Watchers Points Plus program, the whole recipe was only 8 points.)

    • 30 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    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., YUM!! My husband hates lima beans. And, he went back for seconds. I did not see a 10 oz bag of frozen lima beans at my store, so used 14 oz. I kept all of the other measurements the same, though. These were easy and so very yummy! (And, on the Weight Watchers Points Plus program, the whole recipe was only 8 points.), Different, but they grow on you. If I were to make these again, I would decrease the amount of salt and sugar. I liked the sesame oil! used baby lima beans by mistake (I have nevery heard of them) so they didn’t have that creamy texture but tasted a lot like edamame and would be good on a salad.


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    Steps

    1
    Done

    Remove Limas from Package and Let Defrost a Little and Separate Them With Your Fingers.

    2
    Done

    Heat a Skillet Over High Heat Until Hot; Add the Peanut Oil, Swirl, Heat For 30 Seconds.

    3
    Done

    Scatter in the Beans; Stir-Fry Briskly For 30 Seconds Until the Color Turns Icy Green.

    4
    Done

    Sprinkle in the Salt and Sugar and Stir Rapidly For Another 30 Seconds to Season Them Evenly.

    5
    Done

    Add the Stock or Water, Even Out the Beans, Turn Heat to Medium-Low to Maintain a Strong Simmer.

    6
    Done

    Cover (but Leave the Cover Ajar So the Liquid Will Concentrate) and Simmer For About 5 Minutes.

    7
    Done

    Uncover, Turn Heat High and Stir Rapidly Until the Remaining Liquid Has Evaporated.

    8
    Done

    Add the Sesame Oil, Stir to Distribute Evenly and Pour Into Serving Dish.

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    Ava Thompson

    Dessert diva known for crafting sweet treats that are as beautiful as they are delicious.

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