When spring is knocking but winter still lingers, this dish is exactly what you want on the table.

 

20 Brussels sprouts

20 shiitake mushrooms

500 g (1 lb) green beans

1 thumb-sized piece of fresh ginger

4 garlic cloves

2 tbsp sesame oil

4 tbsp olive oil

1 tsp salt

1 tsp freshly ground black pepper

Fresh chili pepper, sliced

1 tbsp black sesame seeds

1 cup boiling water

3 tbsp good-quality soy sauce

Juice of 1 lemon

A few drops of love ✨

 

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Shiitake Mushrooms

Remove the stems and score a shallow cross in the caps.

Marinate for 1 hour in a mixture of boiling water, 1 tsp sesame oil, 1 tbsp grated ginger, and soy sauce.

Transfer to a pan and sauté until the liquid evaporates.

Move to a hot searing pan with 1 tsp olive oil and sear on both sides until nicely caramelized.

Finish with a sprinkle of black sesame seeds.

 

Wash and halve the sprouts.

Place cut-side down in a pan with 2 tbsp olive oil and chopped garlic.

Heat for 2 minutes, add ½ cup water, bring to a boil, cover, and cook 3 more minutes. Turn off the heat.

 

Trim and wash well. Blanch in boiling water for 5 minutes, then transfer immediately to an ice bath to stop the cooking.

Sauté in a pan with 2 tbsp olive oil, 2 chopped garlic cloves, and 1 tsp grated ginger. Toss briefly until coated and aromatic.

 

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Arrange each component separately on a serving plate.

Drizzle with fresh lemon juice, scatter black sesame seeds, and serve.

 

Photograph by Lolita