Miso Broccoli Stir-Fry
This vegetable-packed stir-fry is one of our favourite, quick dinners. It's so vibrant and fresh-tasting, and the miso paste and tamari give it real depth of flavour.
- Prep time
- 9 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 chinese cabbage
- 3 cloves garlic
- 1 large red onion
- 1 head broccoli
- 2 courgettes
- 3.5 oz mangetout
- 2 spring onions
- 1 red chilli
- 1 tablespoon rice vinegar
- 2 tablespoons tamari
- 2 teaspoons maple syrup
- 1 tablespoon brown rice miso paste
- 1 tablespoon melted coconut oil
- 1 tablespoon sesame seeds
- 0.5 tablespoon olive oil
- pinch of sea salt
Instructions
- 1
Preheat oven to 220°C / 200°C fan / 425°F
- 2
Place the broccoli onto a baking tray, along with the courgettes and drizzle with a little oil and salt, cook for 10-15 minutes until cooked through and slightly charred.
- 3
Place a pan over a medium heat and add a drizzle of coconut oil.
- 4
Once warm, add the onions, garlic and a pinch of salt and cook for 5-10 minutes until soft.
- 5
Add the chopped cabbage, mange tout and tamari, and cook for 10 minutes until soft.
- 6
Add the broccoli and courgettes and cook for 2 more minutes.
- 7
Finally stir through the miso, maple, and rice vinegar and cook for a final minute to warm through.
- 8
Top with the chopped red chilli, spring onions and a sprinkle of sesame seeds.