Cashew and Vegetable Stir Fry with Miso Sauce (v)

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We’ve been on holiday for a week and eaten out every night. Whilst that was lovely, my body was craving something not deep fried and actual vegetables now we are home. I have an open jar of miso paste in the fridge that needed using up so this stir fry was created. Savoury, filling and nutritious it certainly hit the spot.

For three portions you need

Vegetables

  • 1 tbsp oil
  • Small handful cashews
  • 1 carrot, peeled and sliced
  • Handful broccoli cut into small florets
  • Handful cauliflower cut into small florets
  • 1 leek, trimmed and sliced into 0.5cm slices
  • A little water
  • Rice/quinoa to serve with the stir fry

Sauce

  • 3 tsp miso paste
  • 3 tbsp soya sauce
  • 2 tbsp mirin
  • 2 tbsp rice vinegar
  • 2 cloves garlic, finely chopped
  • A little water
  1. Heat the oil in a wok and toast the cashews, ensuring they don’t burn.
  2. Add the carrots, broccoli, cauli and a splash of water. Cover with a lid to help them steam. Cook for 2-3 mins.
  3. Meanwhile cook the rice/quinoa and make the sauce by combining all the sauce ingredients in a jar, stirring well to mix in the miso paste.
  4. Add the leeks and miso sauce. Keep covered and cook for a further 5 mins or so until the vegetables are done to your liking (I like mine quite al dente).
  5. Serve and feel super smug.
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Tofu and Green Vegetable Stir Fry (v)

A quick, easy and very very non french dinner to welcome us home 🙂

For 3 people you need:

1 cup rice, cooked
1 pack stirfry veggies (I used M&S tender veg stir fry)
1 pack tenderstem broccoli, stems sliced, heads left whole
1 packet marinated tofu
1 jar wagamama teryaki sauce
1 onion, sliced

Boil the rice. Meanwhile stirfry the onion and broccoli stems in a little oil for 4-5 mins. Add everything else and cover with a lid to steam the veggies. Serve with the rice. Sigh with contentment that you are no longer confined to cheese, cheese, more cheese and eggs 🙂

Quinoa with Smoked Tofu and Stir Fried Veggies

I love quinoa and by stealth have now got L eating it (“what’s this mummy?” “erm, rice, different rice”). This is a very quick meal and very tasty too.

For 3 portions and a little bit left over for lunch the next day you need:
1 cup quinoa
scant 2 cups stock
1 pack smoked tofu
selection of veggies to stir fry – I used 1 head broccoli; 1 onion; handful baby sweetcorn
3 cloves garlic, crushed
large knob ginger, grated
1/4 cup sherry
couple of glugs of each soya sauce and mirin
2 tsp chinese rice vinegar
bean sprouts and sprouted seeds to top
sesame oil

Begin by cooking the quinoa. Place it in a pan with the stock and bring to the boil. Cover with a lid and simmer for 10 mins. Turn off the heat and leave to absorb all the liquid (about another 10 mins).
Stir fry the onion for a few mins then add the other ingredients. Cook for about 5 mins with a lid till the broccoli is tender.

Serve topped with the bean sprouts and sprouted seeds and a splash of sesame oil. Very yummy and disgustingly healthy too.