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Cabbage, Mushroom, and Miso Stir Fry

Cabbage, Mushroom, and Miso Stir Fry

Did you know we make miso and purees that are Plant Paradox complaint, low in carbs yet high in flavor? We do! Here our Ambassador Claudia made a meal in a pinch with one of our Smart Miso products.

"A super easy stir fry meal, made with Napa cabbage, a mix of mushrooms and a sauce made with coconut aminos, rice cooking wine and the Light Sweet Miso paste from @miraclenoodle. 100% plant-based, lectin free, light and nutritious meal."


An easy and healthy lectin-free, plant-based meal by Claudia Curici AKA @creativeinmykitchen.

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INGREDIENTS:

8 oz mixed mushrooms (I used trumpet royale, brown clamshell, forest nameko)
1/2 big Napa cabbage, sliced in bite size pieces
4 stems of green onion, sliced diagonally
2 tbsp coconut aminos
1 tbsp rice cooking wine
2 tbsp Miso paste from Miracle Noodle
1 tbsp fresh ginger, grated
Avocado oil for frying

DIRECTIONS:

1. Mix the coconut aminos, the rice cooking wine and miso paste.

2. In an oak or a stainless steel skillet add avocado oil, the mushrooms and cook until fragrant and golden, on medium heat. Take out and place on a plate.

3. Add more avocado oil to the pan, add the bite-size napa cabbage and the ginger and stir fry for a few minutes, until the green(ish) part of the cabbage is wilted but not overcooked.

4. Add the mushrooms back to the skillet and the sauce. Stir and cook for a couple of minutes more, add the green onions. Add to serving bowls, sprinkle with black sesame seeds and serve.

Want more tasty lectin-free recipes?
Check out Claudia www.creativeinmykitchen.com.

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