Miso Vegetables

We had a whole lot of sad looking vegies in the fridge so I stir fryed them up and made a Japanese miso sauce for a bit of a change.

1 medium onion, cut in half and sliced thick
1 tablespoon of fresh ginger, minced
3 cloves of garlic, pressed
1 medium sized carrot, peeled and sliced very thin
2 cups of small broccoli florets, about 1/2-inch pieces
1 cup of shredded green cabbage
2 bok choy
1 packet of  tofu, cut into 1/2-inch cubes (optional)
1 large handful of bean shoots

2 tablespoons of light-coloured miso (the sweeter, the better)
2 tablespoons of Tamari (gluten-free soy sauce)
2 tablespoons of  rice vinegar
1 teaspoon of toasted sesame seeds

1. Chop onion and press garlic.
2. Chop rest of the vegetables.
3. Heat some sesame oil (or oil of your choice) in a frypan or wok.
4. Stir-fry the onion, ginger and garlic until brown.
5. Add the other vegetables (except cabbage and broccoli) and lightly stir fry, stirring constantly.
6. Add cabbage and brocolli.
7. Dissolve miso in tamari and rice vinegar. You might want to add a dash of hot water if the miso isn’t dissolving properly.
8. Add the tofu to the pan and pour over ingredients in pan.
9. Continue stir-frying for another 2 minutes. Sprinkle with sesame seeds and serve.

Recipe basics borrowed from http://www.whfoods.com/genpage.php?tname=recipe&dbid=42

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