By Laura Bainbrigge
Spring Vegetables with Miso Butter and Teriyaki Rice
8 steps
Prep:10minCook:10min
You could easily add fish or chicken to this dish. Miso, butter and mushrooms are a heavenly combination, and this dish is a super quick and easy way to put it to use.
Updated at: Thu, 17 Aug 2023 14:13:26 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
27
High
Nutrition per serving
Calories564.9 kcal (28%)
Total Fat32.2 g (46%)
Carbs58.8 g (23%)
Sugars10.4 g (12%)
Protein17.2 g (34%)
Sodium896.9 mg (45%)
Fiber11 g (39%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
PREP 10 MINUTES/COOK 10 MINUTES
Step 2
Melt the miso paste and butter in a lidded wok or frying pan over a medium heat for a minute and whisk together.
Step 3
Add the chilli flakes, mushrooms and sesame seeds and stir-fry for 3-4 minutes.
Step 4
Add the mangetout and asparagus to the wok with 1 tablespoon water.
Step 5
Cover and steam for 1-2 minutes, then uncover.
Step 6
Add the teriyaki sauce and soy sauce and stir-fry for 2-3 minutes.
Step 7
Add the cooked rice and cook for 1-2 minutes more to heat through.
Step 8
Remove from the heat and serve, scattered with the spring onions and the rest of the sesame seeds.
Notes
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Delicious
Easy
Fresh
One-dish
Under 30 minutes
