Vegetable Miso Stir-Fry with Chicken Recipe

Vegetable Miso Stir-Fry with Chicken Recipe
I have been on a stir fry kick lately and I wanted to share a few ingredients with you to help inspire you to make this easy but seriously delicious dish.  I find stir fry to be one of the most comforting, nourishing, and simple dishes to make. It’s forgiving and adaptable and you can use any seasonal, organic vegetables you have on hand. Stir fry can be a bit boring but this recipe is delicious and full of good things to fuel your body.

I’m not really even sure you should follow a recipe but I am going to give you some guidelines as to what I do and you can make changes suited to your tastes. You can add chicken or strips of bison, tempeh if you are a vegetarian, or even lentils or chick peas or serve it with brown rice or quinoa. I always sprinkle on a few sesame seeds and a little seaweed to get iodine into my diet. The most important part is adding flavor with garlic and ginger.  I know I have said this before, but garlic is a great antioxidant and antibacterial. For the sauce I use a raw miso, Coconut Aminos and a splash of water or chicken broth.

Coconut Aminos is a product similar to soy sauce but is soy free making it a delicious alternative if you are staying away from soy. If you can, stop by The Light Cellar and pick up my favorite miso, South River Miso. Its organic, contains active probiotics for a healthy digestive system, and comes in a few different flavors from mild to strong.
Here is what I do for my stir fry. I don’t measure and don’t stress about how much. You will know when start cutting up the vegetables how much you need.
Vegetables: anything fresh, seasonal and organic is the best
broccoli
cauliflower
mushrooms
pepper
carrots
kale, chard or cabbage
onion
Add in 1 inch knob of grated ginger
2 or 3 cloves of garlic, smashed and finely minced
coconut oil, unflavored
Protein: this is entirely up to you but my favorite is free range chicken or quinoa
Sauce:
2 tbsp miso dissolved in 4 tbsp hot water or chicken broth
2 tbsp coconut aminos
1 tbsp brown rice vinegar
1 tbsp mirin
fresh pepper
I start by heating a large skillet over medium, high heat and add the coconut oil, garlic and ginger. Add in your onion and let it cook for a few minutes. Add the remainder or your vegetables and cook lightly. Do not overcook so that they retain most of their nutrients. Add in the sauce and remove it from the heat. Top with sesame seeds and a sprinkle of seaweed. I use this one from Harmonic Arts. You can find it atThe Light Cellar and Amaranth.
It may look like a lot of ingredients but all it takes is a little chopping. Take your time and enjoy what you are preparing and putting into your body.

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