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Ingredients requirements Ginger Miso Stir-fry - vegan:
- Take For the ginger miso sauce
- Make ready 3 cloves - garlic, peeled and crushed
- Give 3 cm - chunk of fresh ginger, peeled and grated
- You need 2 tbsp white miso
- Need 1 tbsp agave nectar - or runny honey if you’re not keeping it vegan
- Take 1 tbsp for tamari soy sauce
- Make ready 1 pinch red chilli flakes
- Require 1-2 tbsp of water
- Get of For the stir-fry
- Provide 1 tbsp for olive oil
- Get 2 cloves - garlic, peeled and crushed
- Get 2 cm - chunk of fresh ginger, peeled and grated
- Take 1/2 for onion, peeled and chopped or sliced
- Provide 100-150 g - firm tofu, drained and cubed
- Give Vegetables… i use:
- Make ready for Broccoli, chopped and blanched
- Need - Green beans, chopped and blanched
- Give - Cabbage, chopped
- Make ready of Shitake mushrooms, chopped
- Prepare for Pak choi, chopped
- Prepare - Sugar snap peas
- Need (Orange/ red peppers work too.)
- Prepare for Some sesame seeds and spring onions to garnish if you have some
Ginger Miso Stir-fry - vegan step by step:
- For the sauce… put everything into a blender and blend until smooth. The sauce lasts a few days in the fridge.
- In a large pan/ wok, heat the oil on a high heat. Add the garlic and ginger and onion and sauté for 2 - 3 mins.
- Add the tofu and vegetables - except the sugar snaps.
- Sauté for 5-10 mins depending on how crunchy you like the vegetables.
- Add the sugar snaps and sauce. Sauté for another 2-3 minutes.
- Sprinkle with sesame seeds and spring onions. Serve with brown rice or soba noodles. Enjoy 😋
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