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square image of miso lime greens

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
Cook Time 11 minutes
Total Time 21 minutes
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.