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.