Ki’s Almond Butter Miso Ginger Stir Fry
Servings:
2Prep Time:
20 MinutesCook Time:
10 MinutesMealtime:
LunchIngredients
For Sauce
- 2 tbsp of tamari
- 1 tbsp + ¼ tsp of maple syrup
- 1 tbsp of rice wine vinegar
- a pinch of chili flakes
- 1 tsp white miso paste
- salt & black pepper to taste
- ¼ tsp of granulated garlic or 1 large clove garlic peel, pounded and minced
- ¼ tsp of ground ginger or 1x2” piece fresh ginger peeled, diced and pounded
- 2 heaping tbsp almond butter (you can use any nut or seed butter here)
- drizzle of sesame oil
- water
- 1 carrot peeled and cut into chunks
- 2 cups broccoli florets
- 1 cup sliced mushrooms
- 2 cups bok choy chopped into chunks
- ½ cup snap peas
- ½ cup shelled edamame
- ½ cup red bell peppers cut into chunks
- ½ cup cooked whole grain i.e. black rice or quinoa or pot barley or farro (farro and barley are not gluten free)
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