Don’t let green beans get “ho hum”. Inject a little “fusion” into ’em?
- 1 pound green beans, cut into bite-sized pieces
- 1/3 cup rice wine vinegar
- 1/4 cup white miso
- 2 tablespoons ponzu sauce (see notes)
- 2 teaspoons grated ginger
- 1 tablespoon granulated sugar
- 2 tablespoons toasted sesame seeds + seeds to garnish
- 1 teaspoon dark Asian sesame oil
- 3 tablespoons mirin or cooking sake
- Bring a large pot of salted water to a boil. Add beans and cook for 5 to 7 minutes, or until beans are crisp but tender. Transfer to a bowl of ice water to stop cooking and set color. Drain when cooled.
- Place rice vinegar, miso, ponzu sauce, ginger, sugar, sesame seeds, sesame oil and mirin in the jar of an electric blender; process until smooth.
- Transfer beans to a mixing bowl. Drizzle with sauce; toss gently and taste for seasoning. Drain again. Mound beans in a bowl or on a platter. Sprinkle with sesame seeds and serve at room temperature.
Notes:Ponzu sauce is usually available in the Asian food section of large grocery stores. If you cannot find it, you can use 1 tablespoons soy sauce and 1 tablespoon lemon juice as an alternative.
Yield: 4 servings.