Rating: 3 stars
1 Ratings
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This sweet, salty and tangy twist on the old standby vegetable combo is sure to please the whole family.

Source: EatingWell Magazine, February/March 2006


Recipe Summary

15 mins


Ingredient Checklist


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.



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

about 2/3 cup
120 calories; protein 4.1g; carbohydrates 20.3g; dietary fiber 5.5g; sugars 7.3g; fat 1.5g; saturated fat 0.2g; vitamin a iu 12098IU; vitamin c 10.4mg; folate 51.7mcg; calcium 38mg; iron 1.2mg; magnesium 22.8mg; potassium 280.7mg; sodium 396.6mg; thiamin 0.2mg.

1 starch, 1 vegetable