These were good. We couldn't find wasabi mustard so we used wasabi prepared horseradish and mixed it with German Mustard. We have to play with the proportions of that...1TBSP/1TBSP didn't have enough spicy punch. Next time...checking 1.5/1.
Wasabi Green Beans
Paul Newman
Serves 4
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| Photo by ALB |
Ingredients:
3/4 lb fresh string beans, ends removed and rinsed
2 tbsp olive oil (D used 1/2 tsp, because he didn't see the point).
2 tbsp wasabi mustard
1 tbsp rice wine vinegar
2 tbsp low sodium soy sauce
Directions:
Blanch string beans in boiling salted water until crisp tender, about 8 minutes. Drain and rinse under cold water to refresh. Whisk together wasabi, vinegar, and soy sauce. Place the beans in a large skillet, and heat to high, stirring often until beans start to brown, add olive oil and remaining ingredients; stir to coat beans well. Serve immediately.
2 tbsp olive oil (D used 1/2 tsp, because he didn't see the point).
2 tbsp wasabi mustard
1 tbsp rice wine vinegar
2 tbsp low sodium soy sauce
Directions:
Blanch string beans in boiling salted water until crisp tender, about 8 minutes. Drain and rinse under cold water to refresh. Whisk together wasabi, vinegar, and soy sauce. Place the beans in a large skillet, and heat to high, stirring often until beans start to brown, add olive oil and remaining ingredients; stir to coat beans well. Serve immediately.
OK I got to winners. This one and the pork right below it. Printed it out will try it when i get back home. Thanks!
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