Vegetables with Miso Sauce

2 tablespoons oil
1 Japanese eggplant, cut into 1/4 inch thick slices
1/2 pound green beans, steamed
1 bunch asparagus, steamed
1 tablespoon miso, (shiro or aka)
2/3 cup rice vinegar or 2/3 cup white vinegar
1 teaspoon sugar, (only needed if using white vinegar)
1 tablespoon sugar or 1 tablespoon honey
1 pinch chili flakes

Heat the fry pan over medium-high heat, add the oil. Add the eggplant slices and cook for 2 minutes on each side, until tender.

Meanwhile, steam the greens then add to eggplant and cook for 2 minutes.

Mix the remaining ingredients together, (in a small food processor is best) and pour over the vegetables. Cook for 2 minutes then serve.

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