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

EatingWell Test Kitchen
Source: EatingWell Magazine, February/March 2006
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Tips

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.

Nutrition Facts

119.8 calories; protein 4.1g 8% DV; carbohydrates 20.3g 7% DV; exchange other carbs 1.5; dietary fiber 5.5g 22% DV; sugars 7.3g; fat 1.5g 2% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 12098IU 242% DV; vitamin c 10.4mg 17% DV; folate 51.7mcg 13% DV; calcium 38mg 4% DV; iron 1.2mg 7% DV; magnesium 22.8mg 8% DV; potassium 280.7mg 8% DV; sodium 396.6mg 16% DV; thiamin 0.2mg 23% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/30/2011
Didn't try the side but 20 carbs is not "low" by my definition. Read More