Can I use regular green beans instead of tri-color string beans?

Yes, while tri-color string beans add visual appeal, you can absolutely use regular green beans for this recipe. The cooking method and flavor profile will remain the same.

What kind of miso paste should I use for the sauce?

The recipe specifically calls for yellow miso paste, which offers a balanced savory and slightly sweet flavor that pairs well with the orange juice and zest.

How do I ensure the panko bread crumbs get perfectly golden and crunchy?

To achieve golden and crunchy panko, heat a small pan over medium heat and add the bread crumbs, stirring every few minutes for about 5 minutes until they are evenly toasted.

Is the purple cabbage cooked or raw in this dish?

The purple cabbage is added thinly sliced and raw at the end, providing a fresh, crisp texture and vibrant color contrast to the warm string beans.

How should I store leftover Crunchy Tri-Color String Beans?

Store any leftover string beans in an airtight container in the refrigerator for up to 2-3 days. For best texture, add fresh toasted panko when serving warmed leftovers.

1.5K Views 10 years ago

Crunchy Tri-Color String Beans With Miso Sauce
[Vegan, Gluten-Free]

JG By: Jessica Gavin

Author Bio

Jessica Gavin is a Certified Food & Culinary Scientist who also holds a degree in... Read More

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Ingredients You Need for Crunchy Tri-Color String Beans With Miso Sauce [Vegan, Gluten-Free]

1 pound string beans (tricolor if available)
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1/4 cup vegetable broth
2 teaspoons yellow miso paste
2 tablespoons orange juice plus orange zest from 1 orange
2 tablespoons panko bread crumbs or gluten-free bread crumbs
1/2 cup purple cabbage, thinly sliced
1/2 teaspoon sesame seeds
1/4 cup cilantro leaves

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How to Prepare Crunchy Tri-Color String Beans With Miso Sauce [Vegan, Gluten-Free]

Bring a large pot of salted water to a boil.
Cook the green beans until they're crisp and tender, about 2-3 minutes.
Drain the beans and transfer them to a bowl of ice water to cool.
Drain the water and set it aside.
Heat the olive oil in a large skillet over medium-high heat.
Add the garlic and ginger, saute them for 1 minute, constantly stirring until they're fragrant.
Add the beans and toss them to coat.
Add your broth, miso, orange juice, and zest to the pan. Stir to combine and cook until the liquid is reduced about 4 minutes.
Turn off the heat once the sauce is reduced and coating the beans.
Season it with salt and pepper as needed. Meanwhile, heat a small pan over medium heat. Add panko bread crumbs, stirring every few minutes to evenly toast the bread crumbs until they're golden in color, about 5 minutes.
Toss beans with purple cabbage. Top with sesame seed, toasted panko bread crumbs, and cilantro. Serve warm.