This is absolutely the best way to do stir-fry. Gesang Suolang Rinpoche often prepared it when she cooked at the temple. She doesn’t really use a recipe, but this is roughly how she does it. We serve it with or without tofu at the temple instead of the chicken shown here, but you can use the formula for many combinations. It’s all in the sauce and it is delicious.
- Cabbage, broccoli, asparagus, carrots, snow peas, bok choy, Brussels sprouts, or other summer vegetables
- 1 tsp Minced ginger
- 1/2 pound Tofu, chicken, or pork cubed (optional)
- 2 tsp Ghee, butter or coconut oil (vegan)
- 1 tsp Nutritional yeast
Miso Sauce
- Miso
- Orange juice & zest
- Rice vinegar
- Coconut aminos or soy sauce
Stir-fry vegetables with minced ginger and cubed tofu in ghee/butter or oil and nutritional yeast. Tofu, pork, or chicken may be browned before adding vegetables. Before serving add miso sauce and reheat.
2 Servings.
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