Miso glazed courgette ribbons
These Japanese-style miso glazed courgette ribbons are perfect for a bento-box or you can serve on the side of Chicken yakitori or other grilled meat or fish dishes. It’s a vegan and gluten-free dish.
Ingredients
Method
- Using a vegetable peeler, shave long thin, long ribbons from the courgette.
- Finely chop the spring onion.
- Heat the vegetable oil in a wok, then stir-fry the spring onion for a minute.
- Add the courgette slices and stir-fry for a minute, then add the soy sauce and rice vinegar.
- Turn down the heat and cover the wok with a lid.
- Cook for about 3-5 minutes.
- When the courgette is tender, add the garlic and stir for 30 seconds, then add the sesame oil and miso paste. If it’s too dry, add a drop of water.
- Turn off the heat and keep stirring until the miso has properly dissolved.
- Serve warm or at room temperature with sesame seeds sprinkled on top.