Mixed Peas With Miso-Sesame Sauce

1 tablespoon canola oil

2 scallions (white and green parts), thinly sliced

1-inch piece peeled fresh ginger root, finely grated (2 teaspoons)

1/3 cup water

¼ cup fresh orange juice

1 tablespoon unseasoned rice vinegar

1½ tablespoons white miso paste

1 teaspoon toasted sesame oil

1 cup shelled fresh peas or frozen/not defrosted peas

8 ounces sugar snap peas (2½ cups), trimmed and sliced in half on the diagonal, if desired

4 ounces snow peas (1½ cups), trimmed and sliced in half on the diagonal, if desired

Salt (optional)

2 teaspoons toasted sesame seeds, for garnish

Heat the oil in a medium saucepan over medium heat. Once the oil shimmers, add the scallions and ginger and cook, stirring, for 1 minute. Add the water, orange juice and rice vinegar; increase the heat to medium-high to bring the mixture to a boil, then reduce the heat to low and stir in the miso until it has dissolved, about 1 minute. Remove from the heat; stir in the toasted sesame oil, then cover to keep warm while you cook the peas.

Bring a pot of water to boil that is fitted with a steamer basket. Add the fresh or frozen shelled peas, cover and steam for 1 minute, then add the sugar snap peas and snow peas; cover and steam for 2 to 3 minutes or just until crisp-tender.

Transfer the cooked peas to a serving bowl. Add the sauce and toss to coat. Taste and season lightly with salt, as needed. Scatter the sesame seeds on top. Serve warm.

Serves 6

Nutrition | Per serving: 90 calories, 4 g protein, 11 g carbohydrates, 4 g fat, 0 g saturated fat, 0 mg cholesterol, 190 mg sodium, 4 g dietary fiber, 5 g sugar

From nutritionist and cookbook author Ellie Krieger