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Miso Green Beans
Ingredients
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1 1/2 pound fresh green beans, washed and ends trimmed
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1 tablespoon extra virgin olive oil or coconut oil
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1 tablespoon ginger root, peeled and finely chopped
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1 tablespoon garlic, finely chopped
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1 tablespoon reduced sodium tamari sauce
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1 tablespoon mellow white miso paste or your favorite
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1 tablespoon rice vinegar ( not seasoned)
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1 teaspoon sesame oil
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1/4 teaspoon crushed red pepper flakes
Preparation
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Bring a large skillet or wok of salted water to a boil. Add beans and cook 2-4 minutes (depending on how young and
tender they are raw) until they are bright green and crisp/tender.
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Drain beans and then plunge them into a bowl of ice water to stop the cooking and to keep the beans bright, fresh color.
When completely cooled, drain again and pat or spin dry to remove excess water.
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Wipe out any water in the skillet or wok. Place the skillet over medium-high heat and add the oil. Add the
green beans back to the skillet and cook, stirring often until beans begin to blister a bit, about 2 minutes.
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Add the ginger and garlic and cook an additional minute or so.
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In a small bowl stir together the tamari, miso, vinegar, sesame oil and chili flakes. Add this mixture to the beans and stir
to coat beans until they form a nice glaze, about another minute or two. Taste and adjust seasoning as desired.
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Transfer to serving dish and enjoy!
