Victoria's Asian Green Beans

Victoria's Asian Green Beans

I confess that I have eaten way too much last week so it’s time for me to lighten up a bit.  I like to use a mild and sweet soybean paste, but any white miso will work just fine.  This white miso dressing is also great on simply prepared vegetables or seafood.  Make a big batch of the dressing and keep it in the fridge, in an airtight container, for up to 1 week. 

INGREDIENTS

2 1/2 Pounds Fresh Green Beans

1/4 Cup White Miso (Fermented Soybean Paste)

4 Tablespoons Thinly Sliced Green Onions (Dark Green Parts Only) Divided

3 Tablespoons Unseasoned Rice Vinegar

2 Tablespoons Japanese Prepared Hot Mustard (Not Wasabi)

2 Tablespoons Vegetable Oil

1 Tablespoons Sugar

1/2 Teaspoon Kosher Salt

1/4 Cup Toasted Sliced Almonds

In a large-size pot cook the green beans in salted water until crisp-tender. Transfer to a bowl filled with ice water to cool. Drain well.  Trim beans by cutting in half on a sharp diagonal.  Place cooked beans on paper towels to dry off. In a small-size bowl combine miso, 3 tablespoons green onions, vinegar, mustard, oil, and sugar.  Whisk well. Add kosher salt and whisk again.  Place green beans in a large-size bowl.  Pour dressing over beans.  Toss to coal well.  Garnish with almonds and remaining green onions.  Serve warm or at room temperature.  Serves 6

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