Canyon Ranch Blog

Green Bean & Edamame Stir-Fry

Nutrition Information (per serving)

16 g
716 mg
53 g
7 g
11 g
0 mg
4 (6-oz ea.)

1 gal water
¼ cup sea salt
1 lb green beans, trimmed
¼ cup fermented black beans
½ cup Mirin wine
1 Tbsp brown miso paste
½ cup chopped scallions
1 Tbsp minced garlic
1 Tbsp minced ginger
½ tsp chili flakes
1 cup thawed and shelled edamame (green soybeans)
2 tsp extra virgin olive oil
2 cups cooked brown rice

  1. Bring water and salt to a boil in a large stockpot. Blanch green beans for 5 to 7 minutes, or until tender but not mushy. Drain and cool.
  2. Combine black beans, wine, miso, scallions, garlic, ginger and chili. Stir until miso dissolves.
  3. Cut green beans into 1-inch pieces and combine with edamame in a medium bowl.
  4. Add olive oil, then the green bean mixture to a cold wok. Turn heat on high. Stir-fry to heat, then add the black bean mixture. Cook until the sauce sticks to beans. Remove from wok.
  5. Evenly divide the beans among four plates and serve with ½ cup brown rice.
“Fermented black beans can be purchased at Asian markets.”
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