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