Try this recipe with other vegetables such as sliced parsnips or thinly sliced cabbage instead of green beans.

Serves 4

Ingredients:
2 tablespoons sunflower OR safflower oil
30g flaked almonds
750g green beans, top and tailed, then thinly sliced
a pinch of sea salt
3 tablespoons barley miso
1 TS rice vinegar

Method:
1. Heat the oil in a medium-sized frying pan over a medium heat. Add the almonds and sauté for 2-3 minutes. Add the green beans and salt, and sauté for 1-2 minutes more. Add enough water to just cover the bottom of the pan. Cover and steam until the beans are tender but still have a crunch.

2. Mix the miso and mirin and pour over the beans. Toss and cook for one more minute, adding a little water if needed.

Chef: John & Jan Belleme