Green Bean and Edamame Stir Fry

The soybeans (edamame) and green beans give a protein and fiber one-two punch with 16 and 11 grams each!

Read more about soybeans and other nutrient-packed ingredients in Rebecca Katz's Quick Bites from the Healthy Cook.

Ingredients1 pound green beans, trimmed

¼ cup fermented black beans

½ cup mirin

1 tablespoon brown miso paste

½ cup scallions, chopped

1 tablespoon garlic, minced

1 tablespoon fresh ginger, minced

½ teaspoon crushed red pepper flakes

1 cup thawed, shelled edamame

2 teaspoons EV olive oil

2 cups cooked rice
Preparation1. Bring 1 gallon water and ½ cup salt to a boil in a large stockpot. Blanch green beans for 5 to 7 minutes, till tender but not mushy. Drain and cool.

2. Combine black beans, mirin, miso, scallions, garlic, ginger and red pepper in a bowl. Stir until miso dissolves. Cut green beans into 1-inch pieces.

3. Combine with edamame in a medium bowl. Add olive oil then bean mixture to a cold wok. Turn heat on high. Stir-fry to heat green-bean mixture then add black-bean mixture. Cook until sauce sticks to beans. Remove from wok. Serve with rice.

Serves 4