Miso Green Beans Umami Packed (Print Version)
# Ingredients:
→ The sauce
01 -
1 tablespoon white miso
02 -
1 tablespoon soy sauce
03 -
2 teaspoons maple syrup or agave nectar
04 -
1 teaspoon sesame oil
→ The green beans
05 -
1 pound green beans
06 -
2 teaspoons avocado oil or neutral oil with high smoke point
07 -
3 garlic cloves, minced
08 -
1 teaspoon toasted sesame seeds
# Instructions:
01 -
In a small bowl, whisk together the miso, soy sauce, maple syrup, and sesame oil.
02 -
Cut off the ends of the green beans. Cut longer green beans in half, preferably on a diagonal for better presentation.
03 -
Heat a large wok or skillet over medium-high heat. Use enameled cast iron for better handling of high heat. Add avocado oil and heat briefly.
04 -
Add the green beans to the skillet and stir to coat with oil. Spread them out and cook for 3 to 5 minutes, stirring every 45 seconds, until slightly blackened and tender when pierced with a fork.
05 -
Add minced garlic to the skillet and cook, stirring constantly, for 30 seconds. Take care not to burn the garlic.
06 -
Pour the prepared sauce over the green beans, add sesame seeds, and toss to coat. Remove from heat and serve immediately.
# Notes:
01 -
For a gluten-free option, use tamari or check miso labels for gluten-free certification.
02 -
Soy-free options include liquid aminos or coconut aminos.