Green Beans With Walnut-Miso Sauce
Though higher in fat than most of our recipes, this delicious side dish is a
great source of Omega 3 fatty acids. Serve with your favorite vegetarian
sushi.
Salt
12 ounces green beans, strings removed
1/2 tsp. minced ginger
1 1/2 tablespoons light (sweet) miso (preferably reduced-sodium)
1/3 cup shelled walnut meats
1/2 teaspoon soy sauce, or to taste.
Bring pot of water to a boil and salt it; blanch beans in water until they
are bright green and just tender, about 5 minutes. Drain and refresh in cold
water, then drain again. Place in a serving bowl.
Combine ginger with miso, walnuts, 2 tablespoons water and soy sauce in
blender and blend until smooth, stopping machine and scraping down sides if
necessary. (You may add a little water or soy sauce if mixture is too thick.)
Toss beans in sauce, and serve at room temperature.
Yield: 4 servings.
Adapted from a recipe by
Yumiko
Kano.
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