Recipe: The Doctor’s Kitchen’s Spring Vegetables with Miso Butter
London-based doctor Dr Rupy Aujla – also known as The Doctor’s Kitchen – is a pioneer in the world of medicinal food. All his recipes draw on both ancient and modern medicine approaches, but his latest cookbook, Doctor’s Kitchen 3-2-1, adds a new element. Every dish is formulated to contain three portions of fruit or vegetables and to serve two hungry mouths – all using just one pan. Below we share one of the recipes from the book: spring vegetables with miso butter and teriyaki rice.
Recipe: Spring Vegetables with Miso Butter and Teriyaki Rice
Miso, butter and mushrooms are a heavenly combination, and this dish is a super quick and easy way to put it to use.
- 1 tbsp white miso paste
- 2 tbsp butter
- 1 tsp dried chilli flakes
- 100g shiitake mushrooms, torn
- 60g sesame seeds (reserve some for garnish)
- 160g mangetout
- 160g asparagus spears, roughly chopped
- 1 tbsp teriyaki sauce
- 1 tsp soy sauce
- 100g cooked brown rice
- 30g spring onions (about 2 or 3), thinly sliced
- Melt the miso paste and butter in a lidded wok or frying pan over a medium heat for a minute and whisk together. Add the chilli flakes, mushrooms and sesame seeds and stir-fry for 3–4 minutes.
- Add the mangetout and asparagus to the wok with 1 tablespoon water.
- Cover and steam for 1–2 minutes, then uncover.
- Add the teriyaki sauce and soy sauce and stir-fry for 2–3 minutes.
- Add the cooked rice and cook for 1–2 minutes more to heat through.
- Remove from the heat and serve, scattered with the spring onions and the rest of the sesame seeds.
Cook’s tip: You could easily add fish or chicken to this dish.
Doctor’s Kitchen 3-2-1 by Dr Rupy Aujla (Harper Thorsons, £16.99)
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