Recipes: Stir Fry Vegetables with Miso Sauce

By Cynthia Thaik, M.D.

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

About the author

Dr. Cynthia Thaik, M.D. is a Harvard-trained cardiologist serving the greater Los Angeles community at her holistic health center in Burbank and Valencia, CA. Dr. Thaik is the author of Your Vibrant Heart: Restoring Health, Strength, and Spirit from the Body’s Core. To learn more about Dr. Thaik or the Holistic Healing Heart Center, or to schedule an appointment, please contact info@drcynthia.com or call (818) 842-1410.