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."
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
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.