Miso stir fry

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!)