Vegan This recipe has been adapted by Corinne Trang for Mother Earth News based on a recipe in her recent book, The Asian Grill (Chronicle Books, 2006).
Miso Dipping Sauce: 1/4 cup shiro-miso (white miso) 1/4 cup mirin (sweet sake) 1/4 cup rice vinegar 2 tsp dark sesame oil 2 tbsp vegetable oil 1 tbsp finely grated ginger 1 scallion, trimmed and minced
Winged Bean Preparation: 1 tbsp vegetable oil 1 tsp dark sesame oil 1 pound winged beans Salt Freshly ground black pepper
In a bowl, whisk together the shiro-miso (usually found in refrigerated cases at natural food stores), mirin and rice vinegar until smooth. Add the sesame and vegetable oils, ginger and scallion; stir until well combined. Set aside. In a separate bowl, combine the vegetable and sesame oil. Lightly brush the winged beans with the mixed oils. Sprinkle to taste with salt and pepper. Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to 400 degrees (medium high). Place the vegetables crosswise directly on the grill grate. Grill, turning frequently until just crisp, about 3 minutes. Serve the grilled winged beans with the miso dipping sauce on the side. Serves 4.
