Sesame Oil Water Dropwort Salad

Steps

How to make it

Prep 6 min · Cook 4 min

1. Rinse water lily stems under running water; trim tough ends and cut into 2-inch pieces. Mince garlic; optionally toast sesame seeds in a dry pan.
2. Bring a pot of salted water to a boil. Blanch stems 40 seconds until deep green and crisp-tender; drain well (ice bath 10 seconds for extra crunch).
3. While still warm, toss stems with garlic, sesame oil, and salt until evenly coated.
4. Plate and top with sesame seeds. For bento, cool slightly before packing to avoid condensation.

Tips & storage

Make it easier

• Drain well for bento so oil does not leak.

Refrigerate 1 day; room temp or cold to eat.

Substitutions