Julienne bell peppers and zucchini. Cut asparagus, onion, and mushrooms into bite sizes.
In a frying pan, cook vegetables with a bit of vegetable oil over medium heat.
In a small bowl, mix miso marinade and one tablespoon of vegetable oil.
Add the marinade into the pan, and continue cooking for 5 minutes over medium heat.
Garnish with sansho peppers and sesame seeds. Enjoy!