Hankering for some flavor? Check out what Claudia made with our miso paste and umeboshi paste! Take your meal to the next level with these flavorful options! This recipe is Plant Paradox compliant.
"It turns out what I was craving was a miso stir fry. I had cooked chicken and half a red cabbage in the fridge, and always have my essentials for a stir fry. Aren’t the simplest meals the bestest?"
Recipe by Claudia Curici AKA @creativeinmykitchen on Insragram.
Recipe by Claudia Curici AKA @creativeinmykitchen on Insragram.
INGREDIENTS:
Amounts are to preference unless otherwise indicated.
Miso Paste
Umeboshi paste
Sesame oil
Rice vinegar
Coconut aminos
Red cabbage
Avocado oil
2 oz pasture raised cooked chicken, shredded
Ground pistachios
DIRECTIONS:
1. Combine miso and umeboshi paste together with sesame oil, rice vinegar, and coconut aminos along with a touch of water.
2. Cut the red cabbage in big chunks and sauteed it in avocado oil, then add a little bit of water to the pan for some steam (I prefer this method, closer to braising, than the traditional stir fry that involves very high heat).
3. Added the shredded chicken. Take off heat and add the sauce, more toasted sesame oil, and ground pistachios.
Note: Miso and Umeboshi are fermented foods and therefore alive. If we expose them to too much heat they will die; hence most of the time I add them at the end. Oh, and don’t forget, when you are cooking cruciferous, always add a sprinkle of mustard powder, it adds back the sulforaphane in cooked cruciferous (tip by @maxlugavere).
