This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check to make sure the miso is gluten-free.
"The art of dining well is no slight art, the pleasure not a slight pleasure." -Michel de Montaigne
For this recipe I used Miso Master® Organic’s Sweet White Premium Less-Sodium Miso, which contains about 100 fewer milligrams of sodium per 2 teaspoon serving.
Servings: 4 | Serving size: about 1 1/2 cups
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers.
|1 quart||ice water|
|1 lb||whole green beans (trimmed)|
|2 Tbsp||low sodium white miso|
|1 Tbsp||unsalted butter|
|2 tsp||dark sesame oil|
|2 cloves||garlic (minced)|
|2 large||green onions (sliced thinly, keeping white and green parts separate)|
|1/2 cup||sake or white wine|
|1 tsp||rice wine vinegar|
|1 tsp||sesame seeds|
Place the ice water in a bowl.
Place the water in a large skillet or pan over high heat. When the water is shivering, add the green beans and blanch for 10 minutes.
Remove the green beans and immediately plunge the beans into the ice water. Leave in the ice water for ten minutes, then remove and drain on a paper towel on a plate. Set aside.
Put the 1/2 cup water in a glass measuring cup and place in the microwave on high for 60 seconds or until hot. Add the miso and stir to dissolve the miso well.
Place the miso/water mixture back in the microwave on high for 20 seconds, then add the butter and stir until the butter melts.
Place the sesame oil in a skillet over medium-high heat, and when the oil is hot, add the garlic and sauté for 1 minute. Then add the white part of the green onion and the green beans and cook for 5 minutes, tossing frequently.
Add the white wine (or sake), stir, and cook for 2 minutes. Increase the heat to high and add the miso/butter mixture, the green tops of the green onion, the vinegar, and stir.
Cook for 2 minutes to allow the sauce to thicken, then sprinkle with the sesame seeds and serve.
Serving size: about 1 1/2 cups
|Calories 127||Calories from Fat 54|
|% Daily Value|
|Total Fat 5g||10%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 12g||6%|
|Dietary Fiber 4g||14%|
|Vitamin A 21%||Vitamin C 37%|
|Calcium 8%||Iron 11%|
|Vitamin K 44 mcg||Potassium 317 mg|
|Magnesium 40 mg|