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.
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)
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Amount per serving
- Calories: 63
- Calories from fat: 49%
- Fat: 3.4g
- Saturated fat: 0.3g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 2.4g
- Protein: 2.3g
- Carbohydrate: 6.2g
- Fiber: 3g
- Cholesterol: 0.0mg
- Iron: 0.5mg
- Sodium: 300mg
- Calcium: 39mg
- 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
- 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.
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Green Beans Tossed with Walnut-Miso Sauce Recipe at a Glance
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