Miso Lime Vegetables

I like to make a big batch of these miso lime vegetables to pack in my lunches for the week as a way to boost my fibre and greens intake. They also make a delicious side dish to have alongside rice or noodles and your choice of protein.

Miso Lime Vegetables: Ingredients

• 1 tbsp extra virgin olive oil
• 2 courgettes
• 2 cloves garlic 
• 250g pak choi
• 200g enoki mushrooms
• 130g baby corn

Miso lime sauce

• 1½ limes, juiced
• 1 tbsp mirin
• 2 tbsp red or white miso paste

How to make miso lime vegetables

Firstly, whisk together the lime juice, mirin, and miso paste in a small bowl to make the sauce.

Now, heat the oil in a large frying pan over a medium-high heat. Add the sliced courgettes and stir-fry for 5 minutes.

Next, add the pak choi, baby corn, and garlic and fry for a further 2 minutes.

Tip in the enoki mushrooms and fry for a further 3 minutes, or until all the vegetables are cooked through.

Finally, pour over the sauce and stir through. Cook for another minute before removing from the heat. Serve straightaway or store in an airtight container in the fridge for up to 3 days.

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Miso Lime Vegetables

5 from 1 vote

Courgettes, baby corn, enoki mushrooms, and pak choi in a miso lime sauce. The perfect meal prep or side dish.

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Prep Time 10 minutes mins

Cook Time 11 minutes mins

Total Time 21 minutes mins

Servings: 4

Course: Side Dish

Cuisine: Japanese

Calories: 137

Ingredients Method

Ingredients

  

• 1 tbsp extra virgin olive oil
• 2 courgettes thinly sliced
• 2 cloves garlic finely sliced
• 250g pak choi sliced into 3 inch pieces
• 200g enoki mushrooms roots removed and torn into small bunches
• 130g baby corn halved lengthways

Miso lime sauce

• 1½ limes juice
• 1 tbsp mirin
• 2 tbsp red or white miso paste

Method

 

1. Whisk together the ingredients for the miso lime dressing in a small bowl.
2. Heat the oil in a large pan and heat over a medium-high heat. Add the courgettes and stir-fry for 5 minutes.
3. Add the pak choi, baby corn, and garlic and fry for a further 2 minutes.
4. Stir in the enoki mushrooms and cook for a further 3 minutes, or until all the veg is cooked through.
5. Finally, stir through the sauce. Cook for a further minute before removing from the heat. Serve immediately or store in an airtight container in the fridge for up to 3 days.