These Ginger Miso Green Beans and Mushrooms came about when I just wasn’t in the mood to eat boring old steamed green beans. Something in me wanted flavor, and lots of it. And so, when you want flavor- reach for the garlic! We start this veggie dish by pressing 2 garlic cloves into some hot olive oil, in a big wok:
Add one chopped onion, fry until golden brown, and then add the green beans and stir well. Cover the wok with the lid to let the green beans steam.
Cut a piece of fresh ginger about the size of a fingerling potato, and then use the same garlic press to introduce the garlic (juice and all) into the wok.
Wash and slice fresh brown mushrooms:
Add them to the dish:
In a bowl, cook vermicelli noodles simply by pouring hot boiling water over them and letting them sit. About 4 minutes later, they’re done.
Dilute a miso cube in a little water.
Pour it into the wok along with the vermicelli noodles.
Have as much as you’d like!
Until next time,