fbpx

Doctor’s Kitchen 3-2-1: Spring Vegetables with Miso Butter and Teriyaki Rice

Serves 2

About this recipe

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

 

Cook’s tip

You could easily add fish or chicken to this dish.


Shop this recipe:


Ingredients
  • 1 tbsp white miso paste
  • 2 tbsp butter
  • 1 tsp dried chilli flakes
  • 100g shiitake mushrooms, torn
  • 60g sesame seeds (reserve some for garnish)
  • 160g mangetout
  • 160g asparagus spears, roughly chopped
  • 1 tbsp teriyaki sauce
  • 1 tsp soy sauce
  • 100g cooked brown rice
  • 30g spring onions (about 2 or 3), thinly sliced
Instructions

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.


View Doctor’s Kitchen 3-2-1: Spring Vegetables with Miso Butter and Teriyaki Rice

Prep time: 10 minutes

Cook time: 10 minutes

Print this Recipe

Dinner, Lunch, Vegetarian

Share this page:


FOLLOW ME ON

© Copyright 2021 The Doctor's Kitchen   |