Miso Tahini Stir Fry
Ingredients:
1 head broccoli, cut into florets
2 carrots, diced
2 zucchini, diced
8 oz mushrooms, sliced
1 lb green beans
1 clove garlic, finely minced
1 inch knob ginger, finely minced
3 tablespoons vegetable oil
Sauce:
2-3 tablespoons miso paste (Watch video for info on types of miso including how to be sure yours is vegan)
¼ cup tahini paste
1/3 cup water
1 teaspoon sesame oil
2 tablespoons rice vinegar
1-2 tablespoons soy sauce (optional)
Directions:
In a pan with high edges, add in the olive oil and place on medium high heat. Add in the green beans and cook until beginning to blister. Add in the mushrooms, carrots and zucchini and cook until tender. Then add in the broccoli.
While the veggies are cooking, mix up the sauce by combining the tahini and miso and water first. Stir to remove any clumps, then add the rest of the ingredients. Be sure to taste the sauce as you go along to see if you like to adjust (i.e. I generally don’t put soy sauce in this stir fry because I think the miso adds enough saltiness and umami flavor, plus I eat this dish with pickled ginger. But add the soy sauce if you like it)
Add in the garlic and ginger to the pan and cook for about 30 seconds, then add in the sauce. Cook for no longer than 1-2 minutes so the miso maintains its nutrients and the sauce doesn’t get too thick – if the sauce gets too thick for your liking, add a bit of water at a time until desired consistency is reached.
Remove from heat and serve with white rice & pickled ginger. Enjoy!
Miso Tahini Stir Fry
Ingredients
- 1 head broccoli cut into florets
- 2 carrots diced
- 2 zucchini diced
- 8 oz mushrooms sliced
- 1 lb green beans
- 1 clove garlic finely minced
- 1 inch knob ginger finely minced
- 3 tablespoons vegetable oil
Sauce:
- 2-3 tablespoons miso paste Watch video for info on types of miso including how to be sure yours is vegan
- ¼ cup tahini paste
- 1/3 cup water
- 1 teaspoon sesame oil
- 2 tablespoons rice vinegar
- 1-2 tablespoons soy sauce optional
Instructions
- In a pan with high edges, add in the olive oil and place on medium high heat. Add in the green beans and cook until beginning to blister. Add in the mushrooms, carrots and zucchini and cook until tender. Then add in the broccoli.
- While the veggies are cooking, mix up the sauce by combining the tahini and miso and water first. Stir to remove any clumps, then add the rest of the ingredients. Be sure to taste the sauce as you go along to see if you like to adjust (i.e. I generally don’t put soy sauce in this stir fry because I think the miso adds enough saltiness and umami flavor, plus I eat this dish with pickled ginger. But add the soy sauce if you like it)
- Add in the garlic and ginger to the pan and cook for about 30 seconds, then add in the sauce. Cook for no longer than 1-2 minutes so the miso maintains its nutrients and the sauce doesn’t get too thick – if the sauce gets too thick for your liking, add a bit of water at a time until desired consistency is reached.
- Remove from heat and serve with white rice & pickled ginger. Enjoy!
