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Miso-Glazed Peas & Carrots

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  15 Minutes
  4 servings, about 2/3 cup each
This sweet, salty and tangy twist on the old standby vegetable combo is sure to please the whole family.
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
1/4 cup  water
2 cups  frozen peas (8 ounces)

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.
Miso-Glazed Peas & Carrots Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Vegetable Patch: Peas and Carrots
 Spring Pea Sides
Nutrition Facts per Serving
Yield:   4 servings, about 2/3 cup each
Calories: 120
Sodium: 397mg
Fiber: 5g
Carbohydrates, Total: 20g
Protein: 4g
% Cal. from Fat: 15%
Fat. Total: 2g
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