Miso-Glazed Peas & Carrots

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Servs: 4  Makes: 2/3 cup each  Prep: 15m  Cook: 15m  

This sweet, salty and tangy twist on the old standby vegetable combo is sure to please the whole family.

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   3 tablespoons miso, preferably white (see Ingredient note) 3 tablespoons miso, preferably white (see Ingredient note)
•   1 tablespoon mirin 1 tablespoon mirin
•   2 tablespoons rice vinegar 2 tablespoons rice vinegar
•   1 teaspoon minced fresh ginger 1 teaspoon minced fresh ginger
•   1 teaspoon toasted sesame oil 1 teaspoon toasted sesame oil
•   2 cups thinly sliced carrots, fresh or frozen 2 cups thinly sliced carrots, fresh or frozen
•   1/4 cup water 1/4 cup water
•   2 cups frozen peas (8 ounces) 2 cups frozen peas (8 ounces)

Instructions

1. 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.

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Note From The Chef

Serene Lee June 09

TIP: Ingredient Note: Miso: Fermented bean paste made from barley, rice or soybeans used in Japanese cooking to add flavor to dishes, such as soups, sauces and salad dressings. Miso is available in different colors; in general, the lighter the color, the more mild the flavor. Look for miso alongside the refrigerated tofu in the supermarket. It will keep, in the refrigerator, for more than a year.

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