Vegetables - cooking recipe

Ingredients

1/4 lb. fresh green beans, cut in half or smaller
1/4 lb. pencil asparagus, cut into 2-inch lengths
1 tsp. sesame oil
1 Tbsp. dry sherry
1 tsp. soy sauce
2 Tbsp. chicken stock or broth
1 Tbsp. sesame seed, toasted

Preparation

In a heavy skillet or wok, heat sesame oil.
Quickly saute green beans and asparagus until skins wrinkle.
Add sherry, soy sauce and chicken stock and simmer until tender.
Toss with toasted sesame seed.