Green Bean & Edamame Stir-Fry

Written by 
The Canyon Ranch Kitchen

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."
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.