Miso Green Beans

Stir-fried glazed green beans in a large ceramic skillet, with tongs.

5 from 3 votes

Get your umami fix and upgrade your side dish game with these delicious and healthy miso green beans! Quick, easy, and packed with flavor, this plant-based side dish will have you coming back for seconds.

Prep Time10

Cook Time5

Total Time15

Course: Side Dishes

Cuisine: Asian, Japanese

Keyword: Plant Based, Plant Based Side Dish

Servings: Servings

Calories: 87kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

The sauce

1 tablespoon white miso (See Note 1 for substitutions)
1 tablespoon soy sauce (See Note 2 for substitutions)
2 teaspoons maple syrup or agave nectar or honey (not vegan)
1 teaspoon sesame oil

The green beans

1 pound green beans
2 teaspoons avocado oil or other neutral oil with high smoke point
3 garlic cloves minced
1 teaspoon toasted sesame seeds

Instructions

The sauce

In a small bowl, whisk together the miso, soy sauce, maple syrup and sesame oil.

The green beans

Trim the green beans by cutting off the ends. Cut longer green beans in half. Cutting them on a diagonal makes a nicer presentation.
Heat a large wok or skillet over medium-high heat. For skillets, I prefer enameled cast iron because it handles high heat better than nonstick skillets. If using stainless steel, you may need additional oil.
Once the skillet is very hot, add the avocado oil and heat briefly.
Add the green beans and stir to coat the green beans with oil. Spread them out in the skillet. Cook for 3 to 5 minutes, stirring every 45 seconds or so, until the green beans are slightly blackened and just tender when pierced with a fork.
Stir in the garlic. Cook, stirring constantly, for 30 seconds. Take care not to burn the garlic.
Add the sauce and sesame seeds, and toss to coat the green beans. Remove the heat. Serve immediately.

Video

Notes

Note 1: Yellow miso can be substituted.

Note 2: For gluten-free, use tamari. Liquid aminos or coconut aminos can be used for a soy-free option. Also, check the label on the miso to be sure you're using a gluten-free brand.

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition