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Lean, green and delicious!
The soybeans (edamame) and green beans give a protein and fiber one-two punch with 16 and 11 grams each!
Read more about soybeans and other nutrient-packed ingredients in Rebecca Katz’s Quick Bites from the Healthy Cook.
| 1 lb. green beans, trimmed | 1 Tbsp. fresh ginger, minced |
| ¼ c. fermented black beans | ¼ tsp. crushed red pepper flakes |
| ½ c. mirin | 1 c. thawed, shelled edamame |
| 1 Tbsp. brown miso paste | 2 tsp. extra-virgin olive oil |
| ½ c. scallions, chopped | 2 c. cooked rice |
| 1 Tbsp. garlic, minced |
1. Bring 1 gallon water and ½ cup salt to a boil in a large stockpot. Blanch green beans for 5 to 7 minutes, till tender but not mushy. Drain and cool.
2. Combine black beans, mirin, miso, scallions, garlic, ginger and red pepper in a bowl. Stir until miso dissolves. Cut green beans into 1-inch pieces.
3. Combine with edamame in a medium bowl. Add olive oil then bean mixture to a cold wok. Turn heat on high. Stir-fry to heat green-bean mixture then add black-bean mixture. Cook until sauce sticks to beans. Remove from wok. Serve with rice.
Serves 4
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