Enjoy Asian flavors with a nutrient-rich stir-fry, loaded with fresh vegetables and seasoned with white miso and fresh ginger.
Serves 4. Prep time 30 minutes.
1/4 cup dried arame seaweed
3 tablespoons white miso paste
3/4 cup water
1 tablespoon tamari
1 tablespoon honey
2 1/2 tablespoons fresh ginger, minced
1 teaspoon Sriracha sauce or more to taste (optional)*
2 tablespoons sesame oil
2 cups chard, stems removed, chopped
1 cup onions, julienned
1/2 cup carrots sliced into half moon (1 carrot)
1 cup broccoli florets
1/4 cup celery, sliced (approximately 1 rib)
1 cup green beans, cut in 2-inch pieces
1/2 cup shiitake mushrooms, sliced
• To make stir-fry sauce, whisk together the miso, water, tamari, 1 teaspoon of the minced ginger, Sriracha sauce (if using), and honey. Set aside.
• Heat the sesame oil in a large sauté pan over medium heat. Add onion and sauté until softened. Add carrots and celery, sauté for two minutes and then add remaining ginger and sauté for two minutes more. Add green beans, mushrooms, and broccoli and sauté an additional 2 minutes.
• Add the miso sauce and arame seaweed to the pan, reduce the heat and cover, simmer, covered, for 5 minutes.
• Add the chard and steam for two minutes.
• Remove from heat and serve over cooked brown or white rice.
* Sriracha is a type of hot sauce, named after the coastal city of Si Racha in Eastern Thailand, where it may have been first produced for dishes served at local seafood restaurants. It is a paste of chili peppers, distilled vinegar, garlic, sugar, and salt, with moderate heat (less than half that of jalepeño peppers).