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1 lb. fresh string beans (the
skinnier, the better)
5 tsp. imported sesame oil
4 tsp. sugar
2 tsp. white vinegar
2 tsp. soy sauce
2 tsp. toasted white sesame

Cut beans on the diagonal into 2-inch pieces. Rinse in
cold water. Drop pieces into boiling salted water for 1 or 2
minutes (depending on their thickness). Drain immediately in
colander and chill thoroughly under cold running water. Pat
dry. Combine remaining ingredients, except sesame seed. Add
beans and toss well. Chill 1 to 2 hours. Sprinkle with
toasted sesame seed and toss again before serving. Serves 4.
**To toast sesame seed, place in shallow pan in a 325 degrees
oven for 5 to 10 minutes or until lightly browned, stirring
Note: One and a half pounds of asparagus may be substi-
tuted for the beans.

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