Miso Stir-Fry
(from teacherrap’s recipe box)
Serve with Brown Rice
Source: RecipeThing user Bridgette
Prep time: 25 minutes
Serves 6 people
Ingredients
- 1 TBS dried hijiki* or arame seaweed, soaked* in 3/4 cup warm water (save water)
- 1 medium onion, cut in half and sliced thick
- 1 TBS minced fresh ginger
- 3 cloves garlic, pressed
- 1 medium sized carrot, peeled and sliced very thin
- 2 cups small broccoli florets, about 1/2-inch pieces
- 1 cup shredded green cabbage
- 4 oz firm light tofu, cut into 1/2-inch cubes
- 2 TBS light miso
- 2 TBS tamari (soy sauce)
- 2 TBS rice vinegar
- salt and white pepper to taste
- 1 tsp toasted sesame seeds
Directions
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Chop onion and press garlic and let sit for 5-10 minutes to bring out their health-promoting benefits.
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Rinse and soak hijiki or arame seaweed in about 3/4 cup hot water, and chop rest of the vegetables. After about 10 minutes squeeze hijiki to remove excess water. Save the water.
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Heat 1TBS of seaweed water in a stainless steel wok, or large skillet. Healthy Stir-Fry onion and carrots in seaweed water over medium-high heat, for 2 minutes, stirring constantly.
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Add garlic and ginger. Continue to stir constantly. Ginger may stick a little to the pan. Don’t worry about it. It will come up when liquid is added. After about 2 minutes add broccoli. Stir-fry for another 2 minutes.
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Add cabbage, miso dissolved in 2 TBS seaweed water, tamari, rice vinegar, hijiki or arame, and tofu.
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Continue stir-frying for another 2 minutes, stirring constantly. Add salt and pepper. Sprinkle with sesame seeds and serve.