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Stir-fried Vegetables with Miso
Forks Over Knives Cookbook, Campbell & Esselstyn--with changes by Brooks
This colorful dish was popular at our summer potluck.
59 ml 1/4 c. mellow white miso
120 ml1/2 c. vegetable stock
1 medium yellow onion, peeled and thinly sliced
1 large carrot, cut in half lengthwise and then cut into half-moons on the diagonal
1 medium red bell pepper, seeded and cut into 1/2-inch strips
1 large head broccoli, cut into florets
2 cloves garlic, minced
120 ml1/2 c. hemp hearts
salt and pepper to taste
Whisk the miso and stock together in a small bowl and set aside.
In a large skillet on high heat, stir-fry onion, carrot, red pepper and broccoli 4 to 5 minutes. Add water as needed to keep the vegetables from sticking to the pan. Add garlic and cook 30 seconds. Add miso-stock mixture and cook till heated through.
Remove pan from heat and sprinkle with hemp hearts.
The original recipe included 1/4 cup sake, 1/2 pound snow peas, and was sprinkled with cilantro instead of hemp hearts.