Don’t let green beans get “ho hum”. Inject a little “fusion” into ’em?
Green Beans with Sesame-Miso Sauce
- 1 pound green beans, cut into bite-sized pieces
- 1/3 cup rice wine vinegar
- 1/4 cup white miso
- 2 tablespoons ponzu sauce (see notes)
- 2 teaspoons grated ginger
- 1 tablespoon granulated sugar
- 2 tablespoons toasted sesame seeds + seeds to garnish
- 1 teaspoon dark Asian sesame oil
- 3 tablespoons mirin or cooking sake
Bring a large pot of salted water to a boil. Add beans and cook for 5 to 7 minutes, or until beans are crisp but tender. Transfer to a bowl of ice water to stop cooking and set color. Drain when cooled.
Place rice vinegar, miso, ponzu sauce, ginger, sugar, sesame seeds, sesame oil and mirin in the jar of an electric blender; process until smooth.
Transfer beans to a mixing bowl. Drizzle with sauce; toss gently and taste for seasoning. Drain again. Mound beans in a bowl or on a platter. Sprinkle with sesame seeds and serve at room temperature.
Notes:Ponzu sauce is usually available in the Asian food section of large grocery stores. If you cannot find it, you can use 1 tablespoons soy sauce and 1 tablespoon lemon juice as an alternative.