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Hoisin and tamari sauces are a great way to add a deep savory flavor (umami) to a simple dish of sautéed green beans and onions. Hoisin sauce, commonly used in Cantonese cooking, is a sweet and savory condiment made in part with miso paste, sugar, vinegar, and garlic; tamari, a naturally fermented soy sauce commonly used in Japanese cooking, is a byproduct of miso and is a gluten free alternative to soy sauce (Chinese). These sauces share the common ingredient of miso; miso is what brings umami to hoisin and tamari. The simplicity of this recipe is what will bring umami to your table!

Umami/Savory the 5th taste: First identified by Japanese scientist Dr. Kikunae Ikeda in 1908, it took decades of scientific research and almost 100 years before umami/ savoriness was scientifically recognized and accepted as the fifth taste on our tongue, joining salty, sweet, sour, and bitter.

Ingredients:

  • 1 pound fresh green beans, washed & drained

  • 1 medium onion

  • 1- 2 Tbsp olive oil

  • 1 tsp granulated garlic

  • 1 Tbsp hoisin sauce

  • 1 Tbsp tamari (soy sauce may be substituted)

  • red pepper flakes, good pinch

  • salt & pepper, to taste

Main Ingredient(s): Green Beans, Onions

Steps:

  • Snap or cut the ends off the green beans.
  • Cut onion in half & peel. Slice into 1/4-inch-thick strips.
  • Add 1/2 cup water to a sauté pan and bring to a boil over medium-high heat, add green beans in an even layer and cover. Mock- Steam for 2-3 minutes. Remove green beans and set aside, discard any remaining water and return pan to heat.
  • Add olive oil, onions, garlic & red pepper flakes to pan & sauté until slightly brown, return green beans to pan. Add hoisin sauce and tamari. Mix ingredients well, add a teaspoon of water/stock if needed to loosen sauce. Reduce heat to medium-low and cover. Cook 2-3 minutes until bean are tender but not limp.
  • Adjust seasoning and serve hot.

Storage Tip: Store unwashed green beans in a vented bag in the crisper door of your refrigerator. When properly stored they will last for a week or more. If they turn very brown or have gone slimy, they have gone bad and are ready for composting.

Photo of trimmed green beans and sliced onion
Photo of seasoned sliced onions in sauté pan
Photo of sautéed onions in skillet
Photo of mock-steamed green beans
Photo of Asian-Inspired Green Beans and Onions in skillet with wooden spatulas
Photo of finished recipe served on wooden plank
VT Fresh Cooked, Ate, Approved graphic with a check mark.

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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: April 21, 2023