Asian String Beans and Potatoes (George Hanlon)

1 pound string beans
1 teaspoon fresh garlic, diced finely
1/2 teaspoon fresh ginger, diced finely
4 tablespoons sesame oil
4 pounds red potatoes cut coarsely into large pieces
2 tablespoons soy sauce
3 tablespoons toasted sesame seeds
1 tablespoon parsley, chopped
1 tablespoon cilantro, chopped

In a dry, hot skillet, sear the string beans until they begin to develop scorch marks. Add garlic, ginger and 1/2 of the sesame oil. Toss for 1 minute, remove from heat and cover the pan. This will finish cooking the string beans. In the meantime, boil the potatoes, until done. Don't overcook. Drain, reserving'/ 2 cup of the cooking water.

Combine string beans, potatoes, soy sauce, 1/2 of the sesame seeds and the remainder of the sesame oil. This dish should be moist, not very dry and certainly not soupy. For a few minutes, the residual heat will tend to dry the dish. Some liquid will need to be added to keep it moist. The reserved water is fine, but broth or even tea is nicer. After stirring, the potatoes and the liquid ingredients create a paste (not a watery liquid) that will coat the dish.

Garnish with the parsley, cilantro and the remaining sesame seeds.

This dish travels well and lends itself to being part of a picnic.

Serves 4.