3 tablespoons miso, preferably white
1 tablespoon mirin
2 tablespoons rice vinegar
1 teaspoon minced fresh ginger
1 teaspoon toasted sesame oil
2 cups thinly sliced carrots, fresh or frozen
1/4 cup water
2 cups frozen peas (8 ounces)
Combine miso, mirin, vinegar, ginger and oil in a small bowl.
Place carrots and water in a large nonstick skillet over medium-high heat; cover and cook, stirring occasionally, until tender-crisp, about 5 minutes.
Stir in the miso mixture and peas; cook, stirring occasionally, until the peas are heated through and the sauce is slightly thickened, about 3 minutes.