A few days back, when I planned on preparing the miso glazed salmon, I wanted a light fresh side to accompany. I had meant to grab unshelled edamame while we were shopping. Unfortunatley the little podded soy beans never made it into our cart.
In a pinch, I grabbed the nearest green veggie from our freezer and dug up this recipe online.
adapted from Gina Marie Miraglia Eriquez on Epicurious
1 lb green beans, trimmed
3 garlic cloves
1 Tbsp soy sauce
1 Tbsp grated peeled ginger
2 tsp rice vinegar (not seasoned)
1 Tbsp vegetable oil
1/2 tsp Asian sesame oil
1 1/2 tsp sesame seeds
Cook beans in a 6-quart pot of boiling well-salted water, uncovered, until just tender, 6 to 7 minutes. Drain in a colander, then plunge into an ice bath to stop cooking. Drain beans and pat dry.
While beans cook, mince and mash garlic to a paste with a pinch of salt, then stir together with soy sauce, ginger, vinegar, and oils in a large bowl.
Add beans and toss. Serve sprinkled with sesame seeds.