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Sweet Umami Miso Stir-Fried Veggies

Prep: 5 min
Cook: 20 min
Total: 25 min

Ingredients for 4 servings

  • 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


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.