Miso Veggie Stir-Fry

Know your ingredients Native to India and China, ginger also grows in Asia, Africa, and the Caribbean. Called a root, it is actually an underground stem, and has been used to treat stomach upset in Asian, Indian, and Arabic herbal traditions for more than 2,000 years. In Western Europe during the Rensaissance, it appeared on every table, like salt and pepper, and was also used against the plague. Today, ginger is believed to help treat the common cold, flu-like symptoms, headaches, and even painful menstrual periods.

Miso Veggie Stir-Fry

Sauce

1 Tbsp. minced garlic

¼ cup grated ginger, fresh

½ cup mellow white miso

¼ cup agave nectar

¼ cup low-sodium tamari

2 Tbsp. toasted sesame oil

Pinch red pepper flakes

1 cup water

Stir Fry

3 Tbsp. olive or coconut oil

1-½ tsp. minced garlic

1-½ tsp. grated ginger

½ cup red bell pepper, chopped

½ cup yellow bell pepper, chopped

¾ cup chopped yellow onion

½ cup chopped bok choy

1-½ cup chopped broccoli

½ cup chopped carrots

½ cup mushrooms, chopped

1 cup shredded cabbage (optional)

Sesame seeds

Sauce: Place all ingredients in a blender and blend until smooth. Or place in a bowl and blend with a hand blender.

Stir fry: In a large wok or sauté pan, heat oil over medium high heat. Add the garlic and ginger and sauté for about 2 minutes. Add the vegetables and stir to combine. Continue to sauté, about 5 to 10 minutes or until desired doneness. If vegetables start to stick, add a small amount of water. Add the ginger miso sauce and continue to stir-fry for a few more minutes to incorporate flavors. Serve hot over brown rice or quinoa. Sprinkle with sesame seeds, if desired, before serving.

NutritionFacts Calories 210.7 Total Fat 10.1 g Saturated Fat 1.5 g Poly­unsaturated Fat 4.4 g Monounsaturated Fat 3.6 g Cholesterol 0 g Sodium 1,511.0 mg Potassium 366.6 mg Total Carbohydrate 26.3 g Dietary Fiber 4.0 g Sugars 12.1 g Protein 6.3 g