Tok-sel lima beans

Thaw the lima beans and boil about five minutes, so they are not gritty in the final dish.

Toast the pumpkin seeds in a dry pan, keeping them moving, until as dark as wanted; set aside.

Drain the beans thoroughly, spread them in a single layer on a towel and let them dry; wet beans spatter in the hot oil and will not brown.

Grind the toasted pumpkin seeds to a breadcrumb-like texture in a food processor.

Optional: wipe out the carbon steel pan, add a drop of oil spread very thin over super high heat and let it burn off until the smoking stops, to renew the seasoning.

Cut the parsley reasonably fine (the verb is not audible); trim and thinly slice the green onions; cut the lime.

Cool the pan a little, add avocado oil and sesame oil and heat until starting to smoke.

Add the dried lima beans in a thin even layer and leave them about a minute to brown and slightly char on the bottom before stirring; a couple of minutes in total.

Add the parsley and green onions just to soften, then the ground pumpkin seeds, the lime juice and salt to taste.