Quick Peanut, Veg and Miso Stir Fry
Serves: 2-3 Cooking time: About 20 min
Asian food is so great. It’s a shame a lot of the takeaway stuff is drenched in msg, salt and oil. It really doesn’t have to be that way.
But never mind, you can always make our own!
I’m a fan of trying to simplify stuff, which is probably why I like this meal so much. It’s easy to throw together, and full of plant based goodness. Tastes pretty good too, even if I say so myself…
Hope you enjoy!
- Noodles (I used gluten free brown rice ones)
- 2 tins of pulses (I used chickpeas and red kidney beans)
- 1 pepper
- 1 big onion
- 1-2 carrots
- A handful of mushrooms
- A few big leaves of spring greens or pak choi
- A few handfuls of frozen broccoli and spinach
- 3 garlic cloves
- 1 thumb sized piece of ginger
- 1 teaspoon brown rice miso
- 1 tablespoon peanut butter (go organic if you can)
- A few shakes of Tamari/soy sauce
- A few squirts of maple syrup (optional)
- Grate the carrot and chop the rest of the veg.
- Add the pepper, onion, carrot, mushrooms, garlic and ginger to your big pan, and sautee gently in a little water until they start to soften. You can fry in a teaspoon of sesame oil instead if you like, but don’t go crazy.
- Put your noodles on to boil, mine took about 8 minutes.
- Add in the beans, greens, broccoli and spinach to your big pan. Turn the heat up, and keep stirring.
- In the meantime, make a sauce out of some hot water, miso, peanut butter, tamari and maple syrup.
- Add your sauce into the pan, along with noodles. Keep mixing on a high heat until your stir fry is sticky and smelling delicious.
Thanks for reading!
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