Ki’s Almond Butter Miso Ginger Stir Fry

Servings:

2

Prep Time:

20 Minutes

Cook Time:

10 Minutes

Mealtime:

Lunch

Ingredients

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
For the Stir Fry
  • 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)

Step by Step Instructions

Step 1
For sauce - combine all ingredients in a bowl except water and oil.
Step 2
Slowly add water to thin-out mixture, stirring constantly.
Step 3
Stir and add water until you can pour sauce with a spoon, drizzle in oil, stir again and set aside.
Step 4
For stir fry - add a drizzle or spray of oil to a hot frying pan.
Step 5
Add in all vegetables and mix well quickly.
Step 6
As soon as the green vegetables turn bright green in colour, add whole grain and mix well.
Step 7
Pour sauce over grain/veg mixture and toss well in hot frying pan.
Step 8
Sprinkle with fresh cilantro and squeeze of fresh lime juice. Serve warm.

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