Miso hungry!

Looking for a way to spruce up peas and carrots? If you like ginger, you should try this recipe. It's from an old issue of Eating Well.

I've happily just discovered that my toddler loves it as much as I do!

Miso-glazed peas and carrots (makes about 4 servings)

3 tablespoons miso (white, preferably)

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

1.) Whisk together miso, mirin, vinegar, ginger, and oil in a small bowl.

2.) Put the carrots and water in a large non-stick pan over medium heat. Cover and cook, stirring now and then, until tender-crisp, 5-6 minutes.

3.) Stir in the miso and peas, and cook for about 3 minutes, stirring occasionally, until the peas are heated through, and the sauce is thickened.