250g runner beans, trimmed and sliced
250g fresh or frozen peas
60g walnuts, roughly chopped
1 tsp rice vinegar
60g pea shoots
For the dressing:
4 tbsp miso paste
3 tbsp dry sherry (or sake)
4 tbsp mirin rice wine
1 level tbsp dark brown soft sugar
- For the dressing, whisk all the ingredients together in a small pan. Put over a low heat and simmer for 7 to 10 minutes, until thick and syrupy and reduced by about half. Take off the heat and cool.
- Add the beans to a pan of boiling salted water and cook for 2 minutes. Add the peas and cook for 2 to 3 more minutes. Drain and refresh under cold running water. Pat dry with kitchen paper.
- Put the veg into a large bowl. Add the walnuts, then stir in the dressing, adding the rice vinegar. Gently stir in the pea shoots. Serve straight away.