Plants are amazing things. You take this little seed. Let it find a little soil, some water and ultimately a bit of sun and you can get something amazing. From a food perspective, there is so many parts of the plant that can be used: seeds, roots, stems, leaves, flowers and fruits.
It is difficult to say what part of the plant is most important. While it varies wildly depending on the plant, the more I thought about it, the seed becomes the winner. Sure the fruits are the stars of the show, and the others have some major players, for the amount of nutrition provided to the work, seeds win hands down.
Whether they are beans (soy, lentils, chickpeas), cereals (wheat, rice, corn, oats, barley), or nuts, they are all seeds. In fact, it is amazing the wide variety of seeds that we regularly eat. Check out a list of them here.
With so many to choose from, it is often difficult to determine which are the best for you. Luckily for us, sesame seeds are packed with protein and fiber.
This delicious dish makes ample use of the sesame from both oil and seed.
Not too tough to make.
Frying the shrooms.
Making the sauce.
Beans and shrimp are in the pot.
prep Serves 4 ∙ source Drphil.com
- 1 tablespoon vegetable oil, divided
- 5 cloves garlic, pressed
- 1 cup mushrooms, sliced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon brown sugar
- 2 tablespoons toasted sesame seeds
- 1 bunch green onions, chopped
- 1 pound frozen medium shrimp, thawed (buy already cooked)
- 2 cups green beans, steamed
In a skillet or wok, heat half the oil over medium-high heat, then add the garlic and mushrooms. Saute for 3-4 minutes. Now add the soy sauce, sesame oil brown sugar, toasted sesame seeds and green onions. Simmer for 3-5 minutes. Add green beans and shrimp to the sauce and cook for another 5-8 minutes.
Per serving; 14g fat;26g protein’12g carbohydrate’3g dietary fiber; 173mg cholesterol;776mg sodium