In a small bowl, whisk miso, lemon juice, and water until smooth. Whisk in olive oil and set aside.

In a non stick wok, sprayed with Pam, add green beans, red pepper and salt. Let sit undisturbed about 2 minutes, then toss until more brown spots form and beans begin to soften for another 3 - 4 minutes. Set aside the green beans.

Repeat step 2, with the finely diced jalapeño peppers and mushrooms, with a sprinkle of salt. Toss together the mushroom / jalapeño and green beans with the miso dressing, and serve with fried onion garnish on top.