Photo of Snap pea, edamame and brown rice bowl with miso-ginger sauce by WW

Snap pea, edamame and brown rice bowl with miso-ginger sauce

Points® value
Total Time
25 min
20 min
5 min


Cooking spray

4 spray(s)

Uncooked sugar snap peas

2 cup(s)

Miso paste

3 tbsp(s), white variety


3 tbsp(s), warm

Sesame oil

1½ tbsp(s)

Unseasoned rice vinegar

1 tbsp(s)

Dark brown sugar

¾ tsp(s)

Minced ginger

¾ tsp(s)

Garlic clove

¼ tsp(s), minced, minced

Shredded carrots

1 cup(s)

Shredded red cabbage

1 cup(s)

Red bell pepper

1 cup(s), chopped, thinly sliced

Uncooked scallions

¼ cup(s), sliced (and/or cilantro leaves)

Cooked medium grain brown rice

2 cup(s)

Edamame (shelled)

2 cup(s), cooked

Sesame seeds

4 tsp(s), black variety recommended


  1. Coat a cast-iron skillet or wok with cooking spray; heat over high heat. Add snap peas; cook, stirring often, until blistered and tender, 3-5 minutes.
  2. Meanwhile, whisk together miso paste, water, oil, vinegar, sugar, ginger and garlic; set aside. (Thin with a little water if too thick.)
  3. Toss together carrot, cabbage, red pepper and scallion (and/or cilantro); set aside.
  4. To assemble, line up 4 bowls. Fill each with 1/2 c snap peas, 1/2 c brown rice and 1/2 c edamame. Drizzle each with 1 1/2 Tbsp miso dressing and top each with 3/4 c carrot mixture. Garnish each with 1 tsp sesame seeds.
  5. Serving size: 1 bowl (about 2 c)