Sugar snap peas with miso sauce

  • 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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