These Better than Takeout Miso Green Beans rock my world. Seriously, I cannot tell you how many times I’ve made them since first throwing them together a couple of weeks ago. They’re sweet, spicy, salty, tangy and oh, so addicting. I dare you to eat just one. They’re basically everything Chinese takeout should be except they’re vegan and pretty damn healthy. So, a lot of things that Chinese takeout is definitely not.
My motivation for these green beans came from a large container of white miso that has been sitting in my fridge for about 2 months, taunting me. Ramen type broth bowls just aren’t my thing, meaning I’m just beginning to experiment with other uses for miso. Most of the time I have no idea what to do with the stuff. A previous container in my possession went past it’s expiration date without so much as seeing the light of day (and that sh*! lasts forever!). Determined to not let that happen again, I figured I’d take inspiration from the miso vinaigrettes I’ve been seeing around lately. You know, just around, hanging out in Bon Appétit and other dives like that.
To complement the umami flavor of the miso (please don’t ask me what that means), I added maple syrup for sweetness, rice vinegar for some bite, minced garlic, and a dollop of chili garlic sauce. More garlic is never a bad idea and a little heat is always required. Think of this as a punched up version of sweet and sour sauce. When sauteed with the green beans – for like 5 minutes, did I mention this recipe comes together in under 15 minutes? – the sauce thickens up and coats the beans like a boss. I’m guessing switching the green beans out for broccoli or sliced brussels sprouts would be kind of awesome too. Maybe even add some carrots in there. Mmmm, I’m suddenly craving takeout.
- 1 pound green beans
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon white miso
- 3 tablespoons warm water
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce
- ¼ cup toasted slivered almonds
- salt & pepper
- 1½ cups prepared brown rice (optional)
- Bring a large pot of water to a boil. Add green beans and blanch for 1 minute. Drain and rinse with cold water to stop cooking. (This step is optional but it helps the green beans cook more evenly.)
- Heat oil over medium high heat in a large saute pan. Add garlic and saute until fragrant, about 30 seconds. Add green beans and cook 2 minutes more. Meanwhile, combine miso with 3 tablespoons warm water and whisk until the miso dissolves. Add maple syrup and vinegar to the miso and pour over green beans. Continue to cook for 5 minutes until sauce thickens and coats the green beans. Add chili garlic sauce and cook one minute more.
- Serve alone or with prepared brown rice. Top with toasted almonds.
Leave a Reply