Dressing
- 1 garlic clove, minced
- 2 tbsp white sesame seeds
- 1 tbsp mirin*
- 1 tsp light soy sauce**
- 1 tsp miso***
Cook
- 200g green beans
- Water and salt for boil
Green beans with miso and sesame dressing
After more than a year of lockdowns, staying home all day without going anywhere, and a lack of the gym, unsurprisingly, I had gained a fair bit of weight.
Now that lockdown has finally ended in the UK recently (hopefully this is the last time), it’s time to get back to fitness and training! In the next few weeks I will focus on low-carb, low-fat, and high protein recipes, you may expect a lot of post-workout smoothies recipes too.
Today I want to share a refreshing cold vegetable side dish – green beans with miso and sesame dressing. This dish is quick and easy to make, plus it’s low in calories and carbs.
Lightly crush the sesame seeds with a pestle for 1-2 minutes.
Add the roughly chopped garlic and grind for another 1-2 minutes. The texture should be a combination of powder and fine pieces, not a paste.
Combine the ground sesame seeds and garlic with the rest of the dressing ingredients, mix well and set aside.
Blanch the green beans in boiling water for 2 minutes, perfectly cooked but still crunchy. Once cooked, rinse and chill the beans with ice-cold water.
You may want to add some ice to the water during the hotter months, but this is unnecessary in the UK as our tap water is pretty much “ice-cold” all year round.😂
Blanching and then freezing is one of the best ways to preserve the sharp green colour from the vegetables.
Drain the beans through a sieve to remove the excess water. Combine the beans with the dressing in a bowl, mix well and serve.
These green beans are bursting with umami flavour. It’s a delicious gluten-free veggie side dish that can be served in just 10 minutes.
Since it’s a cold dish, it’s ideal if you want to make a large portion to keep in the refrigerator for up to 3-4 days, a perfect last-minute side dish or a bento box for the next day. Plus, the green beans taste even better after being refrigerated.
Let me know if you try out this recipe. You can leave a comment below, or take a picture and tag it with #k33_kitchen and share it on Instagram! I’d love to see what you come up with. Cheers, hope you enjoy my recipes!
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Difficulty: Easy
Serves: 2
Prep.: 5 mins | Cook: 5 mins
Ingredients:
Instructions:
- Lightly crush the sesame seeds with a pestle for 1-2 minutes. Add the roughly chopped garlic and grind for another 1-2 minutes. The texture should be a combination of powder and fine pieces, not a paste.
- Combine the ground sesame seeds and garlic with the rest of the dressing ingredients, mix well and set aside.
- Blanch the green beans in boiling water for 2 minutes, perfectly cooked but still crunchy. Once cooked, rinse and chill the beans with ice-cold water.
- Blanching and then freezing is one of the best ways to preserve the sharp green colour from the vegetables.
- Drain the beans through a sieve to remove the excess water. Combine the beans with the dressing in a bowl, mix well and serve.
* Mirin is a rice-based cooking wine but some brands may contain wheat, so be sure to check the label.
** Regular soy sauce is made with fermented wheat. Use gluten-free soy sauce if you are gluten intolerant.
*** Miso paste is made from beans and fermented rice, in most case is gluten free but please double–check the label because some brands may contain wheat, barley or rye.
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