Nutrition per serving may change if servings are adjusted.
3 tablespoons miso, preferably white (see Ingredient note)
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
¼ cup water
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.
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.
120 calories;2 g fat(0 g sat); 5 g fiber; 20 g carbohydrates; 4 g protein; 52 mcg folate; 0 mg cholesterol; 7 g sugars; 0 g added sugars; 12,098 IU vitamin A; 10 mg vitamin C; 38 mg calcium; 1 mg iron; 397 mg sodium; 281 mg potassium