Japanese Citrus Miso Vegetable Medley

Meatless, Side Dish

Q&A

This healthy, fat-free and oil-free, side dish pairs perfectly with your favorite Japanese main dishes.

Courtesy of Chef Mark Cleveland

Serves 4 Per Bag

For the Sauce:

1/3 Cup Citrus Juice (orange, grapefruit, Meyer lemon or blend)
1 ½ Tbs White Miso
¼ Tsp Each Salt & Pepper

The Main Ingredients:

1 ½ Pounds (or 24 Ounces or 3 Cups) Favorite Asian Style Vegetables (I used broccolette, red pepper, daikon radish & lotus root, but consider bok choy, eggplant, shishito peppers, shallots, Negi, leeks, scallion, napa, kale, Brussel sprouts, etc)
1 Medium Citrus, wedges (I used Meyer lemon)

BUY THIS RECIPE'S BAG

For this recipe, we used standard or pouch RCG! cooking bags. Let the miso steep in the citrus juice with salt and pepper in a large bowl while you prep the vegetables. That makes it easy to whisk. Peel the daikon and cut into large bite-sized rectangles (like short French fries). Peel and slice the lotus root. Cut the red pepper into spears. Trim the broccolette and cut into large bite-sized pieces. Stir the vegetables into the miso sauce well. Load into RCG! cooking bags and garnish with Meyer lemon spears. Seal the bags and you're ready for cooking!

Microwave: Cook on high for 3 to 4 minutes, depending on how crisp or tender you like your veggies.

Oven: Cook for 15 to 20 minutes at 375F

Let rest 3 minutes to cool. CAUTION: Bag will be hot!

NOTE: Ready. Chef. Go! bags allow for excellent texture in the microwave & fast high heat cooking in the oven. The results are always succulent & tender. You’ll taste the difference. Enjoy delicious side dishes in minutes with no prep or clean up at all. Easily customizable, this particular version is Fat Free, Oil Free, Onion, Garlic, Ginger Free, Mild, Healhty, Wholesome & Delicious!

Japanese Citrus Miso Vegetable Medley

Meatless, Side Dish

Q&A

This healthy, fat-free and oil-free, side dish pairs perfectly with your favorite Japanese main dishes.

Courtesy of Chef Mark Cleveland

Serves 4 Per Bag

For the Sauce:

1/3 Cup Citrus Juice (orange, grapefruit, Meyer lemon or blend)
1 ½ Tbs White Miso
¼ Tsp Each Salt & Pepper

The Main Ingredients:

1 ½ Pounds (or 24 Ounces or 3 Cups) Favorite Asian Style Vegetables (I used broccolette, red pepper, daikon radish & lotus root, but consider bok choy, eggplant, shishito peppers, shallots, Negi, leeks, scallion, napa, kale, Brussel sprouts, etc)
1 Medium Citrus, wedges (I used Meyer lemon)

BUY THIS RECIPE'S BAG

Microwave: Cook on high for 3 to 4 minutes, depending on how crisp or tender you like your veggies.

Oven: Cook for 15 to 20 minutes at 375F

QUESTION 1?

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QUESTION 2?

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