For Sesame Oils:

Combine ingredients in a food processor and set aside.

For Stir-fry:

1. Cut the beans and asparagus into 2-inch pieces. Bring a large saucepan three-fourths full of water to a boil. Add the beans and asparagus, and cook until they turn bright green and are tender-crisp, 1-3 minutes. Drain the vegetables then plunge them into a bowl of ice water to stop the cooking. Drain again and set aside.

2. In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the bell pepper and stir for about 1 minute. Add the beans and asparagus, and sauté for 1 minute longer. Add the chili paste (or red pepper flakes), ginger and garlic, and toss for 1 minute longer. Drizzle to taste with either or both homemade sesame oils. Season with the salt and black pepper. Serve immediately.


Recipe provided by Jim Coleman