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.
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
How to Make It
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.
First I made the sauce recipe according to the directions, just adding the ginger juice...but there wasn't enough ginger flavor for me so I added the reserved grated ginger till I liked it. I thought this was really great, and made it as a cold salad by blanching the beans and chilling them, then adding the sauce.
I processed the ginger. Hubby liked this dish but I was not much of a fan. I did use white miso though doubt that would make any huge difference. I have many green bean recipes that I prefer so I doubt I'll make this one again.
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