Green Beans in Spicy Miso Sauce
hot pepper sesame oil
minced or pressed
clean and trim ends
white, dissolved in
barley malt syrup
or maple syrup
mirin (sweet seasoning)
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.