Roasted Green Beans with Shiitake Mushrooms

  • Yield 2 servings

Serve these green beans with a brown rice blend or over cooked udon noodles.

Ingredients

Water
4 cups green beans, stem ends removed
1 (3-ounce) package fresh shiitake mushrooms, stems removed and discarded, caps sliced 1/2 inch thick
2 garlic cloves, thinly sliced
1 tablespoon minced ginger root
1 tablespoon Asian sesame oil
2 teaspoons soy sauce or tamari
1/4 teaspoon red chili flakes
1/2 pound firm tofu, diced into 1-inch cubes

Instructions

  1. Preheat oven to 450F.
  2. Bring 1 quart water to a boil over high heat. Boil green beans barely 1 minute. Remove from boiling water and immediately rinse in ice-cold water until beans are chilled.
  3. Drain beans and place in a large nonreactive mixing bowl. Add mushrooms, garlic, ginger, sesame oil, soy sauce and chili flakes. If you are adding tofu do so now.
  4. Spread beans, and tofu, if using, out evenly on a nonreactive baking pan and bake 15 minutes, turning occasionally until beans are lightly browned and tender.

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