Szechuan String Beans & Miso Baked Rice

1 1/2 pounds green beans, ends trimmed
3 tbls tamari
1 tbls toasted sesame oil
1 tbls mirin
1 tsp raw sugar
2 tbls peanut oil
3 shallots, minced
2 garlic cloves, minced
2 tsp peeled minced ginger
3 tbls minced scallions
1 tsp red pepper flakes

~ lightly steam beans about 5 minutes. rinse in cold waterto stop cooking & preserve bright green color, set aside.
~ in a small bowl combine tamari, sesame oil, mirin & sugar. whisk together & set aside.
~ heat peanut oil in a wok or heavy bottom skillet over med-hi heat. when hot, saute beans a handful at a time for 30 seconds or so, transferring out with a slotted spoon as you go.
~ let oil reheat once beans are flash cooked. add in your shallots, ginger, garlic, scallions & pepper, stir fry 10 seconds. return beans to the wok for 30 seconds. add tamari sauce and stir fry until all beans are coated.

serve with rice:

Miso Baked Rice ~

make 1 1/2 cups broth from sweet white miso
combine with one cup raw short grain brown rice & bring to a boil.
as soon as boiling, turn heat to low, cover and let cook 25 minutes.
remove and place in oven safe individual dishes at 350* and bake just until
a little crunchy on top.