This simple recipe is inspired by one I saw in the New York Times a few weeks back but, as I generally do, I tweaked it some to make it my own (and to accommodate for what I happened to have in the kitchen at the time). And I must say, it came out quite tasty, indeed—the tang of the mustard and lemon go nicely with the salty umami of the miso.
I used red miso, but any variety should work fine for this dish.
Sautéed Green Beans with Miso and Dijon Mustard
(serves 4)
Ingredients
1 tablespoon miso
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon olive oil
1 onion, coarsely chopped
1 lb. green beans, cut into bite-size pieces
salt and black pepper, to taste (not pictured)
sesame seeds, for garnish (not pictured)
Directions
Combine the miso, mustard, and lemon juice in a small bowl.
Heat the oil in a large skillet over medium heat until shimmering. Add the onions and sauté until just starting to brown.
Add the green beans and continue to sauté until the beans are almost done. (You can add a bit of water to the pan to hasten the cooking, if you like.)
Pour in the miso mixture and stir until the vegetables are all covered with it. Continue to cook until the beans are done to your liking (I like mine still somewhat crisp).
Season with salt and pepper to taste. (Note that you may not need any salt, as the miso is quite salty!) Serve topped with the sesame seeds.
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Justice is Served: A Tale of Scallops,
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