Green Beans with Miso, Almonds, and Chile

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

1.1 2 1/2 pounds fresh green beans
Sea salt
1 tablespoon white miso (fermented soy bean paste)
3 tablespoons thinly sliced shallots (scallions), dark-green parts only, divided
3 tablespoons unseasoned rice vinegar
1 tablespoon hot English mustard
2 tablespoons vegetable oil
1 tablespoon sugar
I Thai chiles, sliced
1/4 cup almonds, toasted

Instructions:

Working in batches if you need to, cook green beans in a large pot of boiling salted water until crisp-tender.

Whisk miso, 2 tablespoons of shallots, vinegar, mustard, oil,chile, and sugar in a small bowl, season dressing to taste with salt. Place green beans in a large bowl and pour the dressing over, tossing to coat. Garnish with almonds and remaining tablespoon of shallots. Serve warm or at room temperature.

Yield: serves 6 as a side.

Adapted from mybestdaysever.com