3-2-1: Spring Vegetables with Miso Butter and Teriyaki Rice

Vegetarian
3-2-1: Spring Vegetables with Miso Butter and Teriyaki Rice
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Prep: 10 mins Cooks: 10 mins

Ingredients (Serves 2)

Metric
Imperial

  • 1 tbsp miso paste
  • 2 tbsp butter
  • 1 tsp red chilli flakes
  • 100 g shiitake mushroomtorn
  • 60 g white sesame seedsreserve some for garnish
  • 160 g mangetout
  • 160 g asparagusroughly chopped
  • 1 tbsp teriyaki sauce
  • 1 tbsp soy sauce
  • 100 g wholegrain rice (cooked)
  • 30 g spring onionfinely sliced (about 2 or 3)
DinnerLunch

Miso, butter and mushrooms are a heavenly combination, and this dish is a super quick and easy way to put it to use.

Prep: 10 mins Cooks: 10 mins

Ingredients (Serves 2)

Metric
Imperial

  • 1 tbsp miso paste
  • 2 tbsp butter
  • 1 tsp red chilli flakes
  • 100 g shiitake mushroomtorn
  • 60 g white sesame seedsreserve some for garnish
  • 160 g mangetout
  • 160 g asparagusroughly chopped
  • 1 tbsp teriyaki sauce
  • 1 tbsp soy sauce
  • 100 g wholegrain rice (cooked)
  • 30 g spring onionfinely sliced (about 2 or 3)

Melt the miso paste and butter in a lidded wok or frying pan over a medium heat for a minute and whisk together. Add the chilli flakes, mushrooms and sesame seeds and stir-fry for 3–4 minutes.

Add the mangetout and asparagus to the wok with 1 tablespoon water. Cover and steam for 1–2 minutes, then uncover.

Add the teriyaki sauce and soy sauce and stir-fry for 2–3 minutes. Add the cooked rice and cook for 1–2 minutes more to heat through.

Remove from the heat and serve, scattered with the spring onions and the rest of the sesame seeds.

Cook's Tip

You could easily add fish or chicken to this dish.

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