C’s Asiany-ish Green Beans

C's Asiany-ish Green Beans

C’s Asiany-ish Green Beans

Hello people (or person or spambot)! Here’s a quick and easy recipe that is guaranteed to make you the toast of the town, the bell of the ball, the king of the hill, etc.  And all it takes are beans – green beans.  I kid you not, you make these green beans and people will think you’re the shit! in the best possible sense.  These green beans are so easy to prepare- maybe taking 20 minutes out of your life – and when you serve them, people will think you’re a culinary genius!  Am I selling this recipe too hard?  Perhaps.  All I know is that my kids love these green beans.  And they have really good taste.  I mean, they are my kids.  In fact watching K and M attack these beans one day, gave me the idea to make the video and put this recipe up.  Because who doesn’t love videos about green beans – and adorable kids?  (Note to self:  for the next vid book cute kittens and a Kardashian for the next vid. Scratch that.  Just book the kittens. I want to keep this blog classy).

Back to the beans.  What makes them Asiany-ish?  Well, I made them.  Obviously.  Also, the ingredients of the dressing: miso, rice vinegar, soy sauce and sesame oil.  Basically you steam the beans and  then toss them in the dressing. That’s it!  The resulting flavor is a brilliant combination of  textural crunch of the beans with the salty, sour, sweet and umami flavor of the dressing.  Alright enough reading. Let’s get to doing. Here’s the recipe and check out the video below for how you do it.

Ingredients:
1-2 lbs of green beans (blue lake, French, whatever variety of string bean you want to use) – stemmed, cut into 1.5 inch pieces and steamed and cooked to your liking.
1.5 tbsp of miso paste
2-3 tbsp of rice vinegar
1 tbsp of soy sauce
1 tsp of sesame oil

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Soojin’s Vegetarian Bibimbap

I have no qualms in admitting that this blog is decidedly meat-centric. But, in the interest of greater balance (and healthier bowels) I’ll sometimes include an entry sans meat.  So in that vein, my friend Soojin brings to you a vegetarian option: vegetarian bibimbap. “But,” you say, ” how can this classic rice dish from Korea – home of one of the great meat eating culinary traditions – hold up without meat?”  Well, I’m hear to say it holds up quite well. In fact it’s delicious and Soojin’s version is rather light and refreshing if one can consider a big bowl of rice with a bunch of stuff in it light and refreshing. Click on the photo below for the full recipe and to watch Soojin prepare her delightful version of bibimbap.

Fresh and delicious

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