Green Beans Tossed With Walnut Miso Sauce Recipes

Steps:

• Bring pot of water to a boil and salt it.
• blanch beans in water until they are bright green and just tender, about 5 minutes.
• Drain and refresh in cold water, then drain again.
• Place in a serving bowl.
• Grate ginger over bowl, then place in small fine strainer and press out juice, about a teaspoon.
• Combine ginger juice with miso, walnuts, 2 tablespoons water and soy sauce in blender and blend until smooth, stopping machine and scraping down sides if necessary.
• (You may add a little water or soy sauce if mixture is too thick.).
• Toss beans in sauce, and serve at room temperature.

Steps:

• Make the sauce: Whisk together the melted butter, miso paste, garlic, scallion and 1 tablespoon water in a small bowl until combined. Set aside.
• Blister the green beans: Pat the green beans dry with a paper towel. Add the canola oil to a large cast-iron skillet over medium-high heat. When the oil is hot, carefully add the green beans and sprinkle with salt. Cook until browned, about 3 minutes on each side.
• Finish the dish: Add the miso butter mixture and turn the heat off. Using tongs, toss the beans with the sauce to coat, adding a tablespoon of water if necessary to loosen the sauce. Garnish with the crispy onions.

Steps:

• Drain the parboiled & shocked beans, place in serving bowl
• Combine ginger, miso, walnuts, water (2 Tbs), say sauce in a blender; blend until smooth
• Adjust with more water or soy sauce if too thick
• Toss green beans in sauce and serve warm or at room temp