Blistered Green Beans and Shishito Peppers

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Make the miso sauce: Whisk the lime juice, miso, and honey in a bowl until well combined. Reserve.

Add vegetable oil to a saute pan over high heat. Once oil is smoking, add beans and peppers. Saute, stirring to char and cook all sides, about 8 minutes.

Remove beans and peppers from heat and transfer to a bowl with the chile oil, 4 tbsp lime-miso sauce, and most of the herbs. Toss to coat and transfer to serving platter. Garnish with remaining herbs and salt to taste.


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