Miso Green Beans
Yield: 4 servings
Calories: 86kcal
Crunchy green beans with orange miso sauce is a healthy recipe packed with flavor! Fresh beans tossed in a sweet-savory sauce and crispy panko bread crumbs.
Ingredients
- 1 pound (454 g) green beans
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (3 g) minced garlic
- 1 teaspoon (3 g) minced ginger
- ¼ cup (60 ml) vegetable broth
- 2 teaspoons (6 g) yellow miso paste
- 2 tablespoons (30 ml) orange juice
- 1 teaspoon orange zest
- 2 tablespoons (10 g) panko bread crumbs
- ½ cup (28 g) sliced purple cabbage, ¼" thick
- ½ teaspoon sesame seeds
- ¼ cup cilantro leaves
Instructions
- Cook the Beans - Bring a large pot of salted water to a boil. Add the green beans and cook until crisp and tender, about 2 to 3 minutes. Drain and transfer to a bowl of ice water to cool. Drain water and set aside.
- Cook the Aromatics - Heat olive oil in a large skillet over medium-high heat. Add garlic and ginger, and saute for 1 minute, constantly stirring until fragrant.
- Add the Seasoning - Add the green beans and toss to coat. Add the broth, miso, orange juice, and zest. Stir to combine and cook until the liquid is reduced, about 4 minutes. Turn off the heat once the sauce reduces and coats the beans. Season with salt and pepper as needed.
- Toast the Breadcrumbs - Heat a small pan over medium heat. Add panko bread crumbs, stirring every few minutes to evenly toast them until golden, about 5 minutes.
- To Serve - Toss the beans with purple cabbage and transfer to a serving dish. Top with sesame seeds, toasted panko bread crumbs, and cilantro. Serve warm.
Notes
- Storing: Refrigerate and store in an airtight container for 3 days.
Nutrition
Calories: 86kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 187mg | Potassium: 282mg | Fiber: 4g | Sugar: 3g | Vitamin A: 950IU | Vitamin C: 36.3mg | Calcium: 60mg | Iron: 1.3mg
Recipe Link