Asian Green Beans

Green Beans 3


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Green Beans 3

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. 


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


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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