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Green Beans in Spicy Miso Sauce














Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


½ tablespoon hot pepper sesame oil
1 clove garlic
minced or pressed
½ large onions
thinly sliced
1 cup green beans
clean and trim ends
1 ½ tablespoons miso paste
white, dissolved in
½ cup water
or stock
1 teaspoon barley malt syrup
or maple syrup
1 ½ teaspoons mirin (sweet seasoning)
2 teaspoons kuzu
or arrowroot


In a large skillet, heat hot pepper oil and sauté garlic for 30 seconds.

Add onion and sauté until translucent. Add green beans and sauté for 3 to 5 minutes.

Mix dissolved Miso, Barley Malt, Mirin and Kudzu or arrowroot together. (Cornstarch could also be used.)

Add to hot vegetable mixture and simmer, stirring constantly for about one minute or until thick.

Serve as a side dish or as a topping for noodles.

Make this ahead for easy preparation and/or to guarentee perfectly cooked tender crisp beans when company is coming.

Prepare the beans in advance. Bring a pot of water to a full boil, prepare a bowl of ice water. Add green beans to the boiling water, once back up to a boil time exactly 4 minutes. Immediately drain and drop the beans in ice water to stop the cooking.

Beans can be kept for up to two days in advance this way.

When ready to make the recipe, continue as previously directed omitting the green beans. Once the sauce is thickened add the drained green beans to reheat and voila! Perfectly cooked, bright green beans ready to serve.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 166g (5.9 oz)
Amount per Serving
Calories 5914% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 488mg 20%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 6g
Vitamin A 8% Vitamin C 20%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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