Sugar snap peas with miso sauce

  • Preparation Time10 mins
  • Cooking Time18 mins
  • Serves6
  • DifficultyEasy
450g sugar snap peas or mangetout
1 tbsp water
2 tbsp canola oil
3 spring onions, white and green, sliced
20g fresh ginger
60ml orange juice
120ml low-sodium chicken broth
15ml rice vinegar
35g low-sodium white miso paste
1 tsp toasted sesame oil
1) Heat the oil in a saucepan over a medium-high heat. Add the spring onions and ginger and saute for 2 mins. Add the orange juice, chicken broth and vinegar and cook for 5 mins, uncovered. Turn heat to low and stir in the miso paste and sesame oil. Stir until miso paste is dissolved, about 1 min.

2) Place the snap peas or mangetout into a microwave-safe bowl with 1 tbsp water. Cover tightly and microwave for 3 mins. Carefully remove the cover and drain.

3) Pour the sauce over the peas, toss to coat and serve.

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