Stir Fry Vegetables with Miso Sauce
Serves 4-6
- Sauce: (mix in blender)
- ½ c. brown miso paste (Whole Foods)
- ½ c. water
- ½ fresh squeezed tangerine juice
- 4-5 drops of stevia
- 2 T. sesame oil
- ¼ c. tamari (wheat-free soy sauce)
- dash of cayenne pepper to taste
- fresh grated ginger
Stir fry:
- 1 T. sesame seed oil to wok
- ½ c. chopped onion,
- 3 minced garlic buds
- 3-4 sliced carrots
- 1 c. chopped celery
- 2 c. broccoli
- 1-2 cups chopped baby bok choy or kale (optional)
- 1 c. sliced mushrooms
- 1 c. sliced red pepper
- 1 c. sliced orange pepper
Heat sesame oil to med. high heat and add all the veggies. Stir- fry till vegetables are tender but still have crisp.
Add miso sauce to the cooked veggies and let sit 10 minutes before serving over brown or wild rice.
* You can add chicken or shrimp to the stir-fry as an addition
