Green Beans And Cucumbers With Miso Dressing Recipes

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MISO BUTTER GREEN BEANS



Miso Butter Green Beans image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 2 servings

Number Of Ingredients 8

2 tablespoons unsalted butter, melted
1 tablespoon miso paste (yellow or white)
1 clove garlic, grated
1 scallion, finely chopped
1/2 pound green beans, trimmed
2 tablespoons canola oil
Kosher salt
Store-bought crispy onions, for garnish

Steps:

  • Make the sauce: Whisk together the melted butter, miso paste, garlic, scallion and 1 tablespoon water in a small bowl until combined. Set aside.
  • Blister the green beans: Pat the green beans dry with a paper towel. Add the canola oil to a large cast-iron skillet over medium-high heat. When the oil is hot, carefully add the green beans and sprinkle with salt. Cook until browned, about 3 minutes on each side.
  • Finish the dish: Add the miso butter mixture and turn the heat off. Using tongs, toss the beans with the sauce to coat, adding a tablespoon of water if necessary to loosen the sauce. Garnish with the crispy onions.

GREEN BEANS AND CUCUMBERS WITH MISO DRESSING



Green Beans and Cucumbers with Miso Dressing image

Crushing and smashing green beans and cucumbers sounds crazy, but it creates nooks and crannies to soak up as much umami-rich miso dressing as possible.

Provided by Chris Morocco

Categories     Bon Appétit     Summer     Salad     Salad Dressing     Cucumber     Sesame     Sesame Oil     Green Bean     Wheat/Gluten-Free     Side     Ginger

Yield 4 servings

Number Of Ingredients 11

3 Persian cucumbers or 1/2 English hothouse cucumber
Kosher salt
1 pound green beans, trimmed
1 (1 1/2)-inch piece ginger, peeled, finely grated
1 serrano or Fresno chile, finely grated
1 garlic clove, finely grated
1/3 cup unseasoned rice vinegar
1/4 cup white miso
1/4 cup olive oil
1/2 teaspoon toasted sesame oil
Toasted sesame seeds and sliced scallions (for serving)

Steps:

  • Lightly smash cucumbers with a rolling pin, then tear into bite-size pieces. Toss with a pinch of salt in a medium bowl. Let sit to allow salt to penetrate.
  • Meanwhile, place green beans in a large resealable plastic bag, seal, and smash with rolling pin until most of the beans are split open and bruised. Whisk ginger, chile, garlic, vinegar, miso, olive oil, and sesame oil in a medium bowl until smooth. Add dressing to beans and toss around in bag to coat; season with salt.
  • Drain cucumbers and add to bag with beans. Shake gently to combine. Transfer salad to a platter and top with sesame seeds and scallions.

GREEN BEAN AND TOFU SALAD WITH PEANUT DRESSING



Green Bean and Tofu Salad With Peanut Dressing image

Inspired by the combination of peanut sauce with vegetables in southeast Asia, found in dishes such as gado gado in Indonesia and summer rolls in Vietnam, this streamlined salad would work just as well as a vegetarian main dish to eat with rice or noodles. The green beans are cooked for only a short while so that they stay crunchy. If you prefer floppy beans, you can cook them longer. And if you want something more refreshing and don't want to turn on the stove, you can skip the beans altogether and use cut-up cucumbers and tomatoes instead.

Provided by Genevieve Ko

Categories     dinner, easy, lunch, quick, weeknight, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

Salt
1/4 cup crunchy peanut butter
2 tablespoons hoisin sauce
1 tablespoon fresh lime juice
1 teaspoon granulated sugar
1/4 teaspoon red-pepper flakes, plus more for sprinkling
12 ounces green beans, trimmed and cut into 2-inch lengths
1 (14-ounce) box extra-firm tofu, drained and cut into 1-inch cubes

Steps:

  • Bring a large saucepan of salted water to a boil. Meanwhile, stir the peanut butter, hoisin, lime juice, sugar and red-pepper flakes in a large bowl. Add 2 tablespoons boiling water from the saucepan to the peanut dressing and stir well. The dressing should be runny but still thick. If needed, stir in another tablespoon boiling water.
  • Add the green beans to the boiling water and cook until brighter in color and just tender, 2 to 3 minutes. Drain well, rinse under cold water until cool, then drain again. Transfer the green beans and tofu to the peanut dressing and stir gently until evenly coated. Season to taste with salt, then sprinkle with more red-pepper flakes. Serve immediately or refrigerate in an airtight container for up to 2 days.

GREEN BEANS WITH MISO DRESSING (INGEN NO MISO AE)



Green Beans With Miso Dressing (Ingen No Miso Ae) image

Adapted from "Good Food From a Japanese Temple". Green beans are named for the monk, Ingen, who brought them to Japan.

Provided by zeldaz51

Categories     Vegetable

Time 13m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 lb green beans, ends snapped off
3 tablespoons saikyo miso (sweet white miso)
3 tablespoons sake
1/8-1/4 teaspoon mustard powder, to taste
1 pinch grated lemon zest

Steps:

  • Parboil green beans in amply lightly salted water until just cooked but still crisp. Plunge into cold water to stop cooking. Drain and cut into 1 1/2-inch lengths.
  • Blend remaining ingredients. Add beans and toss until coasted. Serve at room temperature. The color of the beans will change quickly, but the flavor will not. Keeps 1 day.

Nutrition Facts : Calories 57.2, Fat 0.9, SaturatedFat 0.2, Sodium 465, Carbohydrate 7.8, Fiber 2.2, Sugar 2.6, Protein 2.6

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