When the weather turns cold, stay spicy warm by cooking up dishes with a base of Miso Paste & Spicy Korean Chili Seasoning.
The combination, along with a little soy sauce and rice vinegar, creates a spicy miso sauce that you can use to create all sorts of yummy, savory, fall season meals, like this Garlicky Green Beans with Spicy Miso Sauce.
For this Garlicky Green Beans recipe, the green beans are first parboiled, drained, and added into the frying pan to sauté with freshly chopped garlic. Then the Spicy Miso Sauce is mixed in with the beans, cooked for a couple of more minutes, and finally, topped with a swirl or two of toasted sesame oil.
Serve this Garlicky Green Beans with Spicy Miso Sauce as a side with salmon. Or turn it into a vegetarian main dish by adding in crispy baked tempeh or tofu.
It’s simple, seasonal, and tantalizingly delicious!
Garlicky Green Beans with Spicy Miso Sauce
by Season With Spice
Serves 2-4 as a side dish
Ingredients:
About 1 lb fresh green beans – trimmed
2 tablespoons oil
5-6 garlic cloves – finely chopped
2-3 tbsp water
Toasted sesame oil
Spicy Miso Sauce:
1 tbsp reduced sodium soy sauce (or tamari or shoyu)
1 - 1.5 tbsp yellow or red miso
2 tsp rice vinegar
1 tbsp Season with Spice’s Spicy Korean Chili Seasoning, or more if you like it spicier
Method:
1. In a large pot, bring water (enough to fully submerge the beans) to a boil. Once the water begins to boil, add the beans and cook for 2-3 minutes, until they are bright green. Drain well.
2. In a small bowl, combine soy sauce, miso, rice vinegar and Spicy Korean Chili Seasoning. Whisk until the miso sauce is well incorporated.
3. In a large skillet or frying pan, heat the oil over medium-high heat. Cook the beans for about 2-3 minutes. Add in the garlic, stir, and cook for another 2 minutes. Adjust heat as you cook.
4. Pour the spicy miso sauce over the beans, stir, and cook for another minute over high heat. Add in 2-3 tbsp water, and mix well. You can cook the beans a bit longer if you prefer a softer texture, but I highly recommend keeping the beans crisp-tender. Once the beans are cooked, add one or two dashes of toasted sesame oil. Dish out and serve.
Notes:
You can easily add in shrimp, or crispy baked tempeh or tofu, to make it a main dish, with a bowl of rice.
by Season With Spice
Serves 2-4 as a side dish
Ingredients:
About 1 lb fresh green beans – trimmed
2 tablespoons oil
5-6 garlic cloves – finely chopped
2-3 tbsp water
Toasted sesame oil
Spicy Miso Sauce:
1 tbsp reduced sodium soy sauce (or tamari or shoyu)
1 - 1.5 tbsp yellow or red miso
2 tsp rice vinegar
1 tbsp Season with Spice’s Spicy Korean Chili Seasoning, or more if you like it spicier
Method:
1. In a large pot, bring water (enough to fully submerge the beans) to a boil. Once the water begins to boil, add the beans and cook for 2-3 minutes, until they are bright green. Drain well.
2. In a small bowl, combine soy sauce, miso, rice vinegar and Spicy Korean Chili Seasoning. Whisk until the miso sauce is well incorporated.
3. In a large skillet or frying pan, heat the oil over medium-high heat. Cook the beans for about 2-3 minutes. Add in the garlic, stir, and cook for another 2 minutes. Adjust heat as you cook.
4. Pour the spicy miso sauce over the beans, stir, and cook for another minute over high heat. Add in 2-3 tbsp water, and mix well. You can cook the beans a bit longer if you prefer a softer texture, but I highly recommend keeping the beans crisp-tender. Once the beans are cooked, add one or two dashes of toasted sesame oil. Dish out and serve.
Notes:
You can easily add in shrimp, or crispy baked tempeh or tofu, to make it a main dish, with a bowl of rice.
Have more fun with the following recipes using the punchy pairing of Miso + Spicy Korean Chili Seasoning (click on the image to find the recipe):
