Rice with Asian Greens and Chili Miso Sauce

Rice with Asian Greens and Chili Miso Sauce
Recipe type: Main
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 1
Chili Miso Sauce is my favorite go-to for a quick, delicious meal. It goes so well with rice, vegetables, chicken, fish or noodles. A fast stir fry and toss it all together and you're ready to eat! Miso is a Japanese food made from fermenting soybeans and creating a flavorful paste that tastes similar to soy sauce. It can also be made with rice, barley or other ingredients and is used in soups, stews and sauces to help build an umami flavor. Because it is fermented, it is a good source of health promoting probiotics. Because of this, I never heat miso, but add it at the end of cooking to protect the probiotics it contains. I suggest looking in the health food fridge at your local grocery store to find a good quality miso paste. Also, especially if it is soy-based, choose an organic miso.
  • ¾ cup cooked brown rice
  • 1 cup bok choy, cut into ½ inch strips
  • 1 cup Napa cabbage, cut into ½ inch strips
  • 1 small onion, sliced
  • 1 tsp minced ginger
  • 2-3 tbsp Chili Miso Sauce
  • For the Chili Miso Sauce:
  • 2 tsp minced garlic
  • 1 tbsp toasted sesame oil
  • 2 tsp sesame seeds
  • 3 tbsp miso paste, I prefer brown rice miso, but you can use any type you like
  • 2 tbsp maple syrup
  • crushed chili flakes; to desired spiciness
  1. Combine the ingredients for the Chili Miso Sauce in a food processor and blend until combined. You don't want to over mix this, because the small pieces of garlic, sesame seeds and chilies add texture.
  2. Heat 1 tsp olive oil in a large wok.
  3. Add the ginger and stir fry for just 30 seconds. Then add the bok choy, Napa and onion.
  4. Add 2 tbsp water and stir fry for 3 minutes on high heat.
  5. Stir in the cooked rice until heated through.
  6. Add the Chili Miso Sauce and toss to evenly coat.


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