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Sauteed runner beans with miso

You can serve these sautéed runner beans with miso with rice, quinoa , buckwheat or on apiece of toast as a quick and light vegan lunch. Alternatively, serve it as a side dish with fish, chicken or steak.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g sliced runner beans
  • 2 garlic cloves
  • 1 bunch salad onions
  • 1 Tbsp olive oil
  • 1 Tbsp soy sauce Kikkoman
  • 1 Tbsp rice vinegar
  • 3 Tbsp vegetable stock
  • 1 tsp sesame oil
  • 1 tsp miso paste white or brown
  • 1 Tbsp sesame seeds

Method
 

  1. Thinly slice the salad onions and the runner beans.
  2. Heat the oil in frying pan over low heat and gently sauté the salad onions and garlic for a minute or so.
  3. Add the runner beans, soy sauce, lemon juice and vegetable stock. Put a lid on and cook over low heat for about 3-5 minutes until the beans are tender.
  4. Take a spoonful of the cooking jus into a small bowl. Add the miso and sesame oil and mix well until you get a smooth paste. Pour this over the beans and toss gently.
  5. Serve warm with sesame seeds scattered on top.