Ingredients
Scale
- 1 lb 8 oz green beans, fresh or frozen (I just use a big bag of frozen)
- 1 tablespoon mellow white miso paste
- 1/4 cup low sodium tamari, or soy sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons pure maple syrup
- 1–2 cloves garlic, grated or minced
- 1 tablespoon toasted sesame seeds
- 1/4 cup water
Instructions
- If using fresh green beans, wash them and trim the ends off. Steam your green beans. This is how I do it (this way works for both fresh and frozen): heat a large pan over medium heat and add the green beans and about half a cup of water. Cover pan and allow the green beans to steam for about 5-7 minutes, depending on if you like them crispy or more tender. Once finished steaming, drain the remaining water out of the pan.
- Make the miso sesame sauce while the green beans are steaming. To a medium sized bowl, add the miso, tamari, toasted sesame oil, maple syrup, garlic and toasted sesame seeds. Use a fork to mix up the sauce. Make sure the miso has been fully incorporated. Next, add 1/4 cup water and mix again.
- With the heat to the green bean pan still on, pour over the sauce. Mix everything together and let the sauce come to a simmer and cook for about 5 minutes. The sauce will thicken up as it cooks, but will thicken even more once the heat is turned off so don’t worry if it seems watery.
- Allow the green beans to cool for a few minutes before enjoying.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Side, Vegan
- Method: Stovetop
- Cuisine: American/Asian
