MAKE AHEAD: You will have leftover sesame-ginger dressing, which can be refrigerated in an airtight container for up to 5 days.
Adapted from recipes at www.lenten-season.com and www.myrecipes.com.
BLACKENED GREEN BEANS WITH GARLIC, SESAME AND GINGER
4 servings
For the dressing
1/2 cup plain rice vinegar
1/4 cup water
1/4 cup yellow miso
3 scallions, white and light-green parts, chopped (1/3 cup)
2 tablespoons sugar
3-inch piece peeled ginger root, finely grated
2 tablespoons low-sodium soy sauce
4 teaspoons canola oil
2 teaspoons toasted sesame oil
For the beans
3 tablespoons canola oil
2 cups fresh green beans (untrimmed)
3 cloves garlic, cut into very thin slices
1-inch piece peeled ginger root, finely grated
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the dressing: Combine the vinegar, water and miso in a jar with a tight-fitting lid. Seal tightly and shake until well combined.
Add the scallions, sugar, ginger, soy sauce and oils; seal and shake to form an emulsified dressing. The yield is a generous 1 1/2 cups.
For the beans: Heat the oil in a large, heavy skillet over high heat. Once the oil shimmers, add the beans; stir-fry for 2 or 3 minutes, until the beans are bright green, well crisped and blackened in spots.
Reduce the heat to medium. Add the garlic, ginger, salt and pepper; stir-fry for about 5 minutes, being careful not to let the garlic burn. Pour half of the dressing over the beans.
Serve hot; pass extra dressing at the table.
Nutrition Per serving (using half the dressing): 180 calories, 3 g protein, 13 g carbohydrates, 15 g fat, 1 g saturated fat, 0 mg cholesterol, 750 mg sodium, 3 g dietary fiber, 5 g sugar
