Green Beans with Miso
For those who are eating gluten free, just make sure that your miso is a gluten free type - many will say on the label, or you can tell from the ingredients.
Servings: 6 as a side dish
Ingredients
- Miso Sauce
- 2 tablespoons white miso
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy or tamari sauce
- ½ teaspoon siracha sauce
- 1 teaspoon honey
- Juice of ½ lime
- 3 tablespoons finely chopped sweet red pepper
- The Beans
- About 1 pound of fresh green beans trimmed and blanched
- 1 teaspoon toasted sesame oil
- 1 tablespoon peanut oil or olive oil
- 1 large garlic clove minced
Instructions
- First, make the sauce. Combine the miso, vinegar, soy sauce, siracha sauce, honey and lime juice, in a small bowl. Whisk together until completely blended. The miso might seem at first, as though it will not mix in, but just give a minute or so, and it will become smooth. Add the red pepper, and mix well. Set aside.
- Make sure the blanched beans are dried off pretty well - I use a kitchen towel for this. Heat a large skillet over a high flame, and add the oils and minced garlic. Stir for a few seconds, and then add the cooled and dried beans. Using tongs, toss the beans in the oil mixture for 2 or 3 minutes, until hot through. Add the sauce, and mix until it is nicely distributed. Serve immediately.