- Sauce
- 50g Essential Cuisine Miso Broth Base
- 50ml mirin
- 50ml rice wine vinegar
- 50g caster sugar
- 50ml cold water
- 50g ginger, peeled and finely grated
- 3 red chillies, deseeded and finely sliced
- Vegetables
- 250g broccoli florets, blanched
- 250g green beans, trimmed and blanched
- 250g mangetout
- 150g peas, defrosted
- 150g carrots, finely sliced (julienne)
- 100g spring onions, halved lengthways
- 150g pak choi, cut in to quarters
- 20g sesame seeds, toasted
Miso Dressed Greens
Miso Dressed Greens
Replace the mangetout with edame beans for a slightly different twist!
Ingredients
Method
1. In a suitable bowl stir together the sauce ingredients and set to one side
2. Heat a suitable wok over a medium heat, add the oil and toss the broccoli and beans for 2-3 minutes
3. Add spring onions, mangetout, peas, carrot and pak choi along with a splash of water and cook for a further minute
4. Stir in sauce and sesame seeds, cooking for a further 1-2 minutes stirring constantly to ensure all the vegetables are coated
5. Serve as required
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