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Sweet Umami Miso Stir-Fried Veggies
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Sweet Umami Miso Stir-Fried Veggies
Ingredients for 4 servings
Substitution
Note
- 2 tablespoons avocado oil
- 2 cups Brussels sprouts, halved or quartered
- 1 red bell pepper, chopped
- 5 radish, halved or quartered
- 1 medium red onion, chopped into 1/2-inch pieces
- 1 cup baby carrots, chopped into 1/2-inch pieces if needed
- pinch of sea salt
- Glaze
- 2 tablespoons miso paste
- 1 1/2 tablespoons reduced sodium tamari (or soy sauce)
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- Tahini Sauce
- 1/4 cup tahini
- 2 tablespoons miso paste
- juice from 1 lemon
- 1 tablespoon reduced sodium tamari (or soy sauce)
- 2 tablespoons maple syrup
Steps
Step 1
Set a large nonstick skillet or wok on medium-high heat. Once hot add the oil and the Brussels sprouts (only). Sauté for 1 -2 minutes, or until sear marks appear along the edges. Then reduce the heat to medium and cover the wok to cook for an additional 1 – 2 minutes, continuously monitoring to make sure nothing is burning.
Step 2
Add the remaining veggies and toss everything together on medium high heat. The goal is to get a good sear on all the veggies, about 2 – 3 minutes. Then reduce the heat back to low-medium and cover and cook 2 – 3 and ensure nothing is burning.
Step 3
Mix together the ingredients for the glaze and set aside.
Step 4
Mix together the ingredients for the Tahini Sauce and set aside.
Step 5
Once the veggies are a vibrant color with sear marks and are crisp-tender, reduce the heat in the skillet and pour in the glaze. Toss the veggies in the glaze and remove from the heat.
Step 6
Enjoy the veggies with your favorite grain, I chose brown rice and drizzle the tahini sauce over each portion.
Sweet Umami Miso Stir-Fried Veggies
Kevin Curry
INGREDIENTS
- 2 tablespoons avocado oil
- 2 cups Brussels sprouts, halved or quartered
- 1 red bell pepper, chopped
- 5 radish, halved or quartered
- 1 medium red onion, chopped into 1/2-inch pieces
- 1 cup baby carrots, chopped into 1/2-inch pieces if needed
- pinch of sea salt
- Glaze
- 2 tablespoons miso paste
- 1 1/2 tablespoons reduced sodium tamari (or soy sauce)
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- Tahini Sauce
- 1/4 cup tahini
- 2 tablespoons miso paste
- juice from 1 lemon
- 1 tablespoon reduced sodium tamari (or soy sauce)
- 2 tablespoons maple syrup
INSTRUCTIONS
-
Set a large nonstick skillet or wok on medium-high heat. Once hot add the oil and the Brussels sprouts (only). Sauté for 1 -2 minutes, or until sear marks appear along the edges. Then reduce the heat to medium and cover the wok to cook for an additional 1 – 2 minutes, continuously monitoring to make sure nothing is burning.
-
Add the remaining veggies and toss everything together on medium high heat. The goal is to get a good sear on all the veggies, about 2 – 3 minutes. Then reduce the heat back to low-medium and cover and cook 2 – 3 and ensure nothing is burning.
-
Mix together the ingredients for the glaze and set aside.
-
Mix together the ingredients for the Tahini Sauce and set aside.
-
Once the veggies are a vibrant color with sear marks and are crisp-tender, reduce the heat in the skillet and pour in the glaze. Toss the veggies in the glaze and remove from the heat.
-
Enjoy the veggies with your favorite grain, I chose brown rice and drizzle the tahini sauce over each portion.
Nutrition per serving
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