Ingredients
Sauce
- 1 tablespoon white miso
- 1 tablespoon soy sauce
- 2 teaspoons maple syrup (or agave nectar or honey, if not vegan)
- 1 teaspoon sesame oil
Green Beans
- 1 pound green beans
- 2 teaspoons avocado oil (or other neutral oil with high smoke point)
- 3 garlic cloves, minced
- 1 teaspoon toasted sesame seeds
Instructions
- Prepare the sauce: In a small bowl, whisk together the white miso, soy sauce, maple syrup, and sesame oil until smooth and well combined. Set aside.
- Trim and cut green beans: Cut off the ends of the green beans and halve longer beans diagonally for a better presentation.
- Heat skillet: Place a large wok or skillet (preferably enameled cast iron) over medium-high heat until very hot. If using stainless steel, be prepared to add a bit more oil.
- Cook green beans: Add avocado oil to the hot skillet and briefly heat. Add the green beans and stir to coat them evenly with oil. Spread them out in a single layer and cook for 3 to 5 minutes, stirring every 45 seconds, until the beans are slightly blackened and just tender when pierced with a fork.
- Add garlic: Stir in the minced garlic and cook, stirring constantly, for about 30 seconds to release its aroma without burning it.
- Toss with sauce and garnish: Pour the prepared miso sauce over the green beans, add toasted sesame seeds, and toss to coat evenly. Remove from heat and serve immediately for the freshest flavor.
Notes
- For miso substitutions, use yellow or red miso, noting that red miso has a stronger, saltier flavor.
- For soy sauce alternatives, consider tamari or coconut aminos for gluten-free options.
- Maple syrup can be replaced with agave nectar or honey; honey is not vegan.
- Using enameled cast iron skillet helps achieve better searing at high heat without sticking.
- Be cautious when cooking garlic to avoid burning, which can cause bitterness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegan
