Green Beans Tossed with Walnut-Miso Sauce

Photo: Jan Smith
Squeezing the grated ginger and using the juice in the sauce for the beans creates mild ginger flavor. The nutty, salty sauce is a nice complement to the beans.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 63
Caloriesfromfat 49 %
Fat 3.4 g
Satfat 0.3 g
Monofat 0.5 g
Polyfat 2.4 g
Protein 2.3 g
Carbohydrate 6.2 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 300 mg
Calcium 39 mg

Ingredients

4 cups green beans, trimmed (about 10 ounces)
2 tablespoons grated peeled fresh ginger
3 tablespoons coarsely chopped walnuts, toasted
2 tablespoons water
1 1/2 tablespoons yellow miso (soybean paste)
1/2 teaspoon low-sodium soy sauce

Preparation

Place beans into a large saucepan of boiling water; cook 5 minutes. Drain and plunge beans into ice water; drain.

Place ginger on several layers of damp cheesecloth. Gather edges of cheesecloth; squeeze cheesecloth bag over a small bowl. Set 1/2 teaspoon ginger juice aside; reserve remaining juice for another use. Discard ginger. Combine 1/2 teaspoon ginger juice, walnuts, water, miso, and soy sauce in a food processor; process until nuts are minced. Combine walnut mixture and beans in a large bowl.

Note:

Mark Bittman,

October 2005