Snap pea, edamame and brown rice bowl with miso-ginger sauce
6
Points®
Temps total: 25 min • Préparation: 20 min • Cuisson: 5 min • Portions: 4 • Difficulté: Facile
Ingrédients
Cooking spray
4 spray(s)
Uncooked sugar snap peas
2 cup(s)
Miso paste
3 tbsp(s), white variety
Water
3 tbsp(s), warm
Sesame oil
1½ tbsp(s)
Unseasoned rice vinegar
1 tbsp(s)
Dark brown sugar
¾ tsp(s)
Minced ginger
¾ tsp(s)
Garlic clove
¼ tsp(s), minced, minced
Shredded carrots
1 cup(s)
Shredded red cabbage
1 cup(s)
Red bell pepper
1 cup(s), chopped, thinly sliced
Uncooked scallions
¼ cup(s), sliced (and/or cilantro leaves)
Cooked medium grain brown rice
2 cup(s)
Edamame (shelled)
2 cup(s), cooked
Sesame seeds
4 tsp(s), black variety recommended
Instructions
1
Coat a cast-iron skillet or wok with cooking spray; heat over high heat. Add snap peas; cook, stirring often, until blistered and tender, 3-5 minutes.
2
Meanwhile, whisk together miso paste, water, oil, vinegar, sugar, ginger and garlic; set aside. (Thin with a little water if too thick.)
3
Toss together carrot, cabbage, red pepper and scallion (and/or cilantro); set aside.
4
To assemble, line up 4 bowls. Fill each with 1/2 c snap peas, 1/2 c brown rice and 1/2 c edamame. Drizzle each with 1 1/2 Tbsp miso dressing and top each with 3/4 c carrot mixture. Garnish each with 1 tsp sesame seeds.
5
Serving size: 1 bowl (about 2 c)
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