This Asian twist on green beans amandine is simplified by using almond butter, enhanced with fermented soy miso and some sweetness from chopped pickled ginger.
Firm tofu and green beans form a striking visual presentation in this low-fat, Japanese-inspired dish. It makes a stunning first course or, paired with ginger-accented buckwheat noodles or miso-laced rice, a healthful and elegant main course.
This is from the garlic lovers Cookbook 1982. I'm sending you another recipe from the same book, this one has bacon but no tomato. Hope one of them is the one you are looking for. Just in case here is the publishers address: Celestial Arts, P.O. Box 7327 Berkeley, CA 94707
These taste like you've cooked them all day. You can add bacon if you like that flavor. Hope you enjoy. Let me know how they turn out for you. Experiment with the amounts of ingredients. I just kept adding things until I liked the way they tasted.
