Miso Ginger Red Beans With Broccoli Food

MISO BUTTER GREEN BEANS

Steps:

• Make the sauce: Whisk together the melted butter, miso paste, garlic, scallion and 1 tablespoon water in a small bowl until combined. Set aside.
• Blister the green beans: Pat the green beans dry with a paper towel. Add the canola oil to a large cast-iron skillet over medium-high heat. When the oil is hot, carefully add the green beans and sprinkle with salt. Cook until browned, about 3 minutes on each side.
• Finish the dish: Add the miso butter mixture and turn the heat off. Using tongs, toss the beans with the sauce to coat, adding a tablespoon of water if necessary to loosen the sauce. Garnish with the crispy onions.

MISO VINAIGRETTE

Steps:

• Combine the oil, vinegar and miso in a small mixing bowl using a whisk. Season with salt and pepper.

HONEY MISO GLAZE

Steps:

• Whisk together the miso, vinegar, ginger, sesame oil, chili paste, soy sauce, garlic and 1/4 cup honey in a medium bowl until smooth. Taste for sweetness and whisk in more honey if desired. Stir in the cilantro and season with pepper. Spoon or brush on vegetables, meat or fish.

MISO-GINGER RED BEANS WITH BROCCOLI

Steps:

• Heat the oil in a large skillet; sauté the onion over medium heat until golden. Add the garlic and broccoli; sauté, covered, until the broccoli is bright green, 2 to 3 minutes.
• Add the tomatoes, beans, and ginger. Simmer over low heat for 10 minutes.
• In a small bowl, combine the miso, cornstarch, and 1 cup warm water; whisk together until smooth. Add to the skillet along with the sesame oil. Simmer gently until the liquid has thickened. Serve at once over or alongside the hot cooked grain.
• Not only does Great Grated Veggies with Tahini Dressing (page 175) pair beautifully with this, it allows you to use up the broccoli stems as well. Grated Daikon and Carrot Salad (page 174) is an equally good partner, and simpler than the former to make. I like to add sliced tomatoes or pickled beets to the plate for extra color.
• Two more colorful salad choices for this meal are Spinach and Red Cabbage Salad with Oranges and Almonds (page 180) or Tri-Color Sweet and Tangy Peppers (page 181).
• Calories: 300
• Total Fat: 8.5g
• Protein: 17g
• Carbohydrates: 50g
• Fiber: 14g
• Sodium: 630mg

MISO BROWN RICE & BROCCOLI SALAD WITH FIERY PRAWNS

Steps:

• Cook the rice following pack instructions, adding the edamame beans for the last 3 mins of cooking. Drain well.
• Meanwhile, steam the broccoli for 4-5 mins until tender. Run under very cold water, drain thoroughly and pat dry. In a small bowl, mix the miso, ginger, vinegar, honey, sesame oil and seasoning.
• Heat the vegetable oil in a non-stick frying pan. Add the garlic and half the chilli and cook gently for a couple of mins, taking care not to burn. Throw in the prawns, lots of black pepper and a pinch of salt. Turn up the heat and cook for a few mins until the prawns are cooked through. Toss the miso dressing with the cooked rice, adding the spring onions, coriander and broccoli. Season and stir together. Spoon the spicy prawns on top, scatter over the remaining chilli and serve.

STIR-FRIED GINGER MISO STEAK WITH BROCCOLI

Steps:

• Cut the steak into strips across the grain with a sharp knife, then mix with the miso, grated ginger and grated garlic. Grind in some black pepper and toss really well to coat the meat.
• Bring a medium pan of water to the boil, add the broccoli and blanch for 2 mins. Remove with a slotted spoon. Add the star anise, noodles and spring onions to the water, and cook for 5 mins until the noodles soften.
• Meanwhile, heat the oil in a non-stick wok and stir-fry the steak for 1 min until it just changes colour. Remove from the pan and add the garlic slices, remaining ginger and mushrooms. Stir-fry until the mushrooms soften. If the wok looks a bit dry, splash in a little water from the noodles.
• Return the steak to the wok, add the broccoli and toss well over the heat to warm through, adding a little more water to loosen the sauce a little. Drain the noodles and pile onto plates. Top with the stir-fry and serve drizzled with a little soy sauce or sesame oil, if you like.