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Ingredients

• 2 tbsp rapeseed oil
• 1 tbsp sesame oil
• 1 handfuls mixed wild Asian-style mushrooms, (such as shiitake and oyster)
• 2 cm piece ginger, peeled and julienned
• 4 shallots, peeled and sliced into rings
• 1 handfuls asparagus, woody ends removed
• 1 1/2 tbsp dark miso paste
• 2 tbsp mirin
• 1-2 tbsp soy sauce
• 60 ml water
• 1 handfuls peas, shelled

Description

The Savoury Notes Of Miso And Soy Sauce Are A Perfect Match With The Freshness Of Asparagus And Juicy Mushrooms, In This Recipe By Peter Gordon

UK TV