Miso Garlic Green Beans
Serving Size: 4 people
DESCRIPTION
These Chinese-style Miso Garlic Green Beans with Spicy Chili Sauce are always a crowd-pleaser. They are absolutely delicious and perfect to serve as a tasty appetizer or side dish.
EQUIPMENT
INGREDIENTS
- 12 oz green beans
- 1 tablespoon vegan butter
- 1 tablespoon toasted sesame seed oil (for nutty flavor)
- 1 tablespoon white miso paste
- 2 tablespoon Lee Kum Kee chili oil or less, if desired
- 2 tablespoon garlic paste or minced garlic
- ¼ teaspoon salt optional
METHOD
- Prep the green beans either by trimming the ends with a knife or kitchen scissors or by hand using the traditional method. Set out a large bowl of ice water.
- Place the clean green beans on a steam basket and steam them over boiling water at medium heat for 5 minutes with the lid on. Keep watch on the time because overcooking the green beans can make them soggy. You can check if they are cooked by taking one string bean out and rinsing it in running water -- you want it to be soft enough to bite into but still have enough crunch. If you are happy with the result, remove them from the heat, then immediately plunge into ice water to stop the cooking for about a minute. Drain and set them aside. (If you don't have a steamer or steam basket, then read the blanching method above).
- Place a medium deep pan (or a wok, if you have it) over low heat and drizzle it with oil before melting the butter.
- Once the butter has melted, add garlic and then white miso paste and stir it into the butter to make the sauce. Keep stirring till smooth (I like to use a whisk for this). Note: miso can burn quickly, so keep the temperature low and cook time under 1 minute.
- Toss in the steamed green beans and sauté for 30 seconds till evenly coated with the miso garlic sauce.
- Remove from heat, and add the chili oil (make sure to scoop out the actual chili at the bottom of the bottle and not just the oil). Season with salt if desired.
NOTES
The sauce is essentially a combination of white miso, garlic and Lee Kum Kee chili oil. It makes a wonderful marinade that you can use to coat a variety of vegetables, like baby bok choy, carrots, asparagus, edamame, etc. So, if you are not a fan of green beans or can't seem to find any, then don't limit yourself; you can use this recipe with other alternative veggies.
NUTRITION
Calories: 159kcal | Carbohydrates: 9g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 333mg | Potassium: 220mg | Fiber: 3g | Sugar: 3g | Vitamin A: 725IU | Vitamin C: 13mg | Calcium: 48mg | Iron: 1mg
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