Ginger Miso Sweet Pea Spread Recipes

MISO-GINGER DRESSING

Miso-Ginger Dressing image

This classic Japanese dressing elevates a simple green salad into something restaurant-worthy. We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.

Provided by Mark Bittman

Categories easy, quick, condiments

Time 5m

Yield About 1 1/4 cups

Number Of Ingredients 8

Ingredients

1/4 cup peanut oil or neutral oil, like grapeseed or corn
1/4 cup rice vinegar
3 tablespoons mild or sweet miso, like yellow or white
1 tablespoon dark sesame oil
2 medium carrots, roughly chopped
1 inch long piece fresh ginger, cut into coins
Salt
freshly ground black pepper

Steps:

Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 798 milligrams, Sugar 5 grams, TransFat 0 grams

GINGER-MISO SWEET PEA SPREAD

GINGER-MISO SWEET PEA SPREAD image

Categories Condiment/Spread Vegetable Sauté Vegan

Yield 2 1/2 cups

Number Of Ingredients 6

Ingredients

1/4 cup canola oil
2 scallions, thinly sliced
1 tbsp. finely grated ginger
1 jalapeno, seeded and minced
1 pound frozen baby peas (3 cups), thawed
3 tbsp. yellow miso

Steps:

1) In a large skillet, heat the oil. Add the scallions, ginger, and jalapeno and cook over moderate heat, stirring, until fragrant, about 1 minute. Add the peas and cook, stirring occasionally, until tender, about 3 minutes 2) Transfer the pea mixture to a food processor and let cool slightly. Add the miso and 1/4 cup water and puree until smooth. Spoon the spread into a bowl. Spread can be refrigerated for up to 3 days.

SUGAR SNAP PEAS WITH MISO SAUCE

Sugar Snap Peas with Miso Sauce image

Provided by Ellie Krieger

Categories side-dish

Time 28m

Yield 6 servings, serving size: 1/2 cup

Number Of Ingredients 10

Ingredients

1 pound sugar snap peas or snow peas
1 tablespoon water
2 teaspoons canola oil
3 scallions, white and green, sliced
1 tablespoon minced fresh ginger
1/4 cup orange juice
1/2 cup low-sodium chicken broth
1 tablespoon rice vinegar
2 tablespoons low-sodium white miso paste
1 teaspoon toasted sesame oil

Steps:

Place the snap peas or snow peas into a microwave-safe bowl with 1 tablespoon of water. Cover tightly and microwave for 3 minutes. Carefully remove the cover, drain and set aside.
Heat the oil in a saucepan over a medium-high heat. Add the scallions and ginger and saute for 2 minutes. Add the orange juice, chicken broth and vinegar and cook for 5 minutes, uncovered. Turn heat to low and stir in the miso paste and sesame oil. Stir until miso paste is dissolved, about 1 minute.
Pour the sauce over the snow or snap peas toss to coat and serve.

Nutrition Facts : Calories 80, Fat 2.5 grams, Sodium 170 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 3 grams

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