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Summer Stir-Fry with Ginger Sesame Miso

AuthorAnnabel
RatingDifficultyIntermediate

Health in a bowl, this colourful and tasty dish is appropriate for breakfast, lunch or dinner.

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Yields4 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
Rice
 1 ½ cups brown rice
 3 cups water
 1 garlic cloveminced
Ginger Sesame Miso
 2 tbsp white miso
 ½ cup gluten free Tamari
 2 garlic clovesminced
 1 tsp toasted sesame oil
Stir-fry
 2 tbsp coconut oil
 1 small white onion
 2 garlic clovesminced
 2 tsp gingerminced
 100 g Enoki or Shitake mushrooms
 ½ cup snow peas
 ½ bunch asparaguscut into 1/2 inch pieces
 2 carrotscut into 1/2 inch pieces
 ½ bunch kalecut into ribbons
 1 handful mung bean sprouts
What are we cooking today?
1

Miso is rich in essential minerals and a good source of various B vitamins, vitamins E, K and folic acid. Also, because it's a fermented food, miso provides the gut with beneficial bacteria that help us to stay healthy, vibrant and happy. In addition, all of the vegetables in this make it a bowl packed with health.

Getting started
Rice
2

Mix the rice, garlic and broth in a pot over high heat. When the broth comes to a boil, turn heat down to a simmer and cover. Cook until all the liquid has been soaked in the rice for about 45 minutes.

Ginger sesame miso
3

In a small saucepan combine all the ingredients for the ginger sesame miso sauce and simmer for 5 minutes to let the flavours meld. Remove from heat.

Stir-fry
4

In a wok or large pan with sides, heat coconut oil and add garlic, ginger and onions. Let simmer until brown.

5

Add a little more oil if needed and toss in all of your veggies (except the sprouts) and give them a good mix and cover your pan so the veggies can steam. Steam for 5-10 minutes depending on how “al dente” you want your veggies.

6

Scoop a large spoonful of rice into a bowl; add a generous helping of veggies, a spoonful of ginger miso sauce and then top with sprouts.

Annabelle's tips
7

Any protein can be added to this dish. eg. shredded chicken, salmon or pulled pork.

Ingredients

Rice
 1 ½ cups brown rice
 3 cups water
 1 garlic cloveminced
Ginger Sesame Miso
 2 tbsp white miso
 ½ cup gluten free Tamari
 2 garlic clovesminced
 1 tsp toasted sesame oil
Stir-fry
 2 tbsp coconut oil
 1 small white onion
 2 garlic clovesminced
 2 tsp gingerminced
 100 g Enoki or Shitake mushrooms
 ½ cup snow peas
 ½ bunch asparaguscut into 1/2 inch pieces
 2 carrotscut into 1/2 inch pieces
 ½ bunch kalecut into ribbons
 1 handful mung bean sprouts

Directions

What are we cooking today?
1

Miso is rich in essential minerals and a good source of various B vitamins, vitamins E, K and folic acid. Also, because it's a fermented food, miso provides the gut with beneficial bacteria that help us to stay healthy, vibrant and happy. In addition, all of the vegetables in this make it a bowl packed with health.

Getting started
Rice
2

Mix the rice, garlic and broth in a pot over high heat. When the broth comes to a boil, turn heat down to a simmer and cover. Cook until all the liquid has been soaked in the rice for about 45 minutes.

Ginger sesame miso
3

In a small saucepan combine all the ingredients for the ginger sesame miso sauce and simmer for 5 minutes to let the flavours meld. Remove from heat.

Stir-fry
4

In a wok or large pan with sides, heat coconut oil and add garlic, ginger and onions. Let simmer until brown.

5

Add a little more oil if needed and toss in all of your veggies (except the sprouts) and give them a good mix and cover your pan so the veggies can steam. Steam for 5-10 minutes depending on how “al dente” you want your veggies.

6

Scoop a large spoonful of rice into a bowl; add a generous helping of veggies, a spoonful of ginger miso sauce and then top with sprouts.

Annabelle's tips
7

Any protein can be added to this dish. eg. shredded chicken, salmon or pulled pork.

Summer Stir-Fry with Ginger Sesame Miso
AuthorAnnabelCategory, , , , DifficultyIntermediate
Rating
Yields4 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Ingredients

Rice
 1 ½ cups brown rice
 3 cups water
 1 garlic cloveminced
Ginger Sesame Miso
 2 tbsp white miso
 ½ cup gluten free Tamari
 2 garlic clovesminced
 1 tsp toasted sesame oil
Stir-fry
 2 tbsp coconut oil
 1 small white onion
 2 garlic clovesminced
 2 tsp gingerminced
 100 g Enoki or Shitake mushrooms
 ½ cup snow peas
 ½ bunch asparaguscut into 1/2 inch pieces
 2 carrotscut into 1/2 inch pieces
 ½ bunch kalecut into ribbons
 1 handful mung bean sprouts

Directions

What are we cooking today?
1

Miso is rich in essential minerals and a good source of various B vitamins, vitamins E, K and folic acid. Also, because it's a fermented food, miso provides the gut with beneficial bacteria that help us to stay healthy, vibrant and happy. In addition, all of the vegetables in this make it a bowl packed with health.

Getting started
Rice
2

Mix the rice, garlic and broth in a pot over high heat. When the broth comes to a boil, turn heat down to a simmer and cover. Cook until all the liquid has been soaked in the rice for about 45 minutes.

Ginger sesame miso
3

In a small saucepan combine all the ingredients for the ginger sesame miso sauce and simmer for 5 minutes to let the flavours meld. Remove from heat.

Stir-fry
4

In a wok or large pan with sides, heat coconut oil and add garlic, ginger and onions. Let simmer until brown.

5

Add a little more oil if needed and toss in all of your veggies (except the sprouts) and give them a good mix and cover your pan so the veggies can steam. Steam for 5-10 minutes depending on how “al dente” you want your veggies.

6

Scoop a large spoonful of rice into a bowl; add a generous helping of veggies, a spoonful of ginger miso sauce and then top with sprouts.

Annabelle's tips
7

Any protein can be added to this dish. eg. shredded chicken, salmon or pulled pork.

Nutrition Facts

Servings 4

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