This spicy miso vegetable pan is just right when you need to go fast
Ingredients
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Zucchini
4 carrots
1 bell bell pepper
mung bean sprouts
fresh mushrooms
1 onion
1 green onion
1 clove garlic
fresh ginger
1 tsp "the brown miso"
1 tsp sesame oil
agave syrup
soy sauce
pepper
olive oil
Here's how we proceed
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Chop garlic and ginger, mix "the brown miso", sesame oil, soy sauce and agave syrup to a paste and set aside.
Heat oil in a large skillet. Saute chopped zucchini, carrots, bell bell pepper and onions in it for about 5 minutes. Add mushrooms in batches and cook everything for about 10 min. until al dente. Add spring onions and mung bean sprouts, as well as the miso mixture and heat everything for about 2 min. Season to taste with a little pepper.
