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The other night, I made this killer meal (vegan of course). I made Miyoko Schinner's Unchicken which I smothered in mushroom gravy, bbq cauliflower, and some miso-sauteed green beans. The whole meal was delicious, but those green beans were my favorite. I came up with the idea after eating some miso-fried brussel sprouts at a restaurant one night. This side couldn't be any more simple or delicious.
Miso-Sauteed Green Beans
12 oz pkg of fresh green beans
1 T cooking oil (I used canola)
2 T miso paste
1 T soy sauce
1. Rinse the green beans and steam them for about 7-10 minutes, until slightly tender.
2. In a small bowl, mix together the oil and the miso. Heat up the mixture on medium-high heat for under a minute.
3. Add the green beans and toss well. Cook for about 5-7 minutes until the green beans soften up a bit more and everything is well-heated through. Keep an eye on the pan and toss often.
4. Turn off the heat and add the soy sauce, tossing to coat.