SO easy! And Miso is a super ingredient: a fermented food so great for the gut, also rich in essential minerals and a good source of various B vitamins, vitamins E, K and folic acid. Makes a tasty, salty, crunchy bowl of veggie delight!
1 tbsp extra light olive oil
A rainbow of veg – green, red and yellow: broccoli, red and yellow peppers, greens, finely matchsticked carrots, baby corn, mange tout or sugar snaps, bean sprouts etc.
2 cloves minced garlic
Large tablespoon chopped fresh ginger
Chopped fresh chilli to taste
2 tbsp miso paste
2 tbsp rice vinegar OR juice of a lime
2 tbsp soy sauce or Tamara (gluten free)
2 tbsp toasted sesame oil
To serve: brown rice or quinoa; toasted sesame seeds and fresh coriander, basil and / or mint
Heat the oil, then stir fry the veggies on high heat for 4-6 minutes, add 2 cloves garlic minced and large tablespoon chopped fresh ginger, maybe some chopped fresh chilli. Stir fry 2 more minutes: keep it moving!
Mix up the miso sauce ingredients, add to pan and swish around until heated.
Serve with a microwave bag of brown rice or quinoa, top with fresh coriander/basil/mint and toasted sesame seeds (toasted in a hot frying pan for a couple of minutes stirring constantly!)