Another one for intuitive cooking.
I was at my mom’s last weekend, and she had just done a big produce grocery shopping, and thought it would be nice if we made a healthy stir-fry for dinner on Saturday. I had us pick up some ginger and miso, as I’ve been finding that it makes a great combination for a stir-fry sauce.
The veggies here were peppers, onions, carrots, cucumber (yes, cucumber works well in stir-fry!) and bok choi.
Served over sweet potato noodles, and topped with some srirachca. Pan seared tofu is also there.
This is intutite cooking, so I am not adding amounts- do what seems right!
Ginger-Miso Stir Fry Sauce
- Yellow miso
- minced or grated ginger (as much or as little as you like)
- a splash of tamari
- a little more than a splash of rice wine vinegar
- a drizzle of sesame oil
- water or vegetable broth to thin
- optional (and not used this time): agave or brown rice syrup to taste
- Spray a small pan with oil and brown the ginger.
- Add the miso, tamari, vinegar and sesame oil.
- Add a small amount of liquid and stir to dissolve the miso. Do not bring to a boil.
- Add enough liquid more to bring to a consistency you like; add sweetener if desired.
- Heat, but do not boil. Add to your veggies when they are ready.
I probably used about 2 tsp of miso. You can use more or less if you like! I’ve done this sweetened before, but it really doesn’t need it.
I know intuitive cooking can sound intimidating, but with a list of basic ingredients, I’m sure you can do it!
