Friday, March 16, 2018

Miso-Glazed Peas and Carrots

I love finding new side recipes that brighten up a main dish.  Peas and Carrots remind me that Spring is right around the corner, even if snow is still on the ground.

Miso-Glazed Peas and Carrots

3            tablespoons miso, preferable white
1            tablespoon mirin
2            tablespoons rice vinegar
1            teaspoon minced fresh ginger
1            teaspoon toasted sesame oil
2            cups thinly sliced carrots, fresh or frozen
2            cups frozen peas (8 ounces)

Combine miso, mirin, vinegar, ginger and oil in a small bowl.  Place carrots and water in a large nonstick skillet over medium-high heat; cover and cook, stirring occasionally, until tender-crisp, about 5 minutes.

Stir in the miso mixture and peas; cook, stirring occasionally, until the peas are heated through and the sauce is slightly thickened, about 3 minutes.

No comments:

Post a Comment