Cashew Vegetable Stir-Fry with Dried Veggie Crisps

Savory miso paste with lemon creates a thick sauce that’s ideal both for drying veggies and dressing up a stir-fry.
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cashew vegetable stir-fry with dried veggie crisps recipe

Savory miso paste with lemon creates a thick sauce that’s ideal both for drying veggies and dressing up a stir-fry.

Ingredients

  • 3 tbsp white miso paste
  • Zest and juice of one lemon
  • 2 tsp honey
  • 2 garlic cloves, minced
  • 2 tsp sesame oil
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 small head radicchio or 1⁄2 head red cabbage, thinly sliced
  • 2 celery stalks, thinly sliced
  • 1⁄4 cup chopped cashews
  • 4 cups cooked brown rice, barley, or quinoa
  • 1 jalapeño, sliced (optional)
  • 2 cups dehydrated Brussels sprout crisps,* kale chips, or seaweed chips

Preparation

1. In a bowl, whisk together miso paste, zest and juice, honey, garlic, and ¼ cup water.
2. Heat a large skillet over medium-high.
3. Add oil, bell pepper, radicchio, and celery, and cook, stirring often, until the vegetables soften, 3 to 4 minutes.
4. Remove from heat, stir in miso mixture, and sprinkle with cashews.
5. Divide vegetable stir-fry and rice, barley, or quinoa among 4 plates and top with jalapeño, if desired.
6. Garnish each plate with ½ cup dehydrated Brussels sprouts, kale, or seaweed. Serve immediately.

Hint: To make Brussels sprout crisps, clean, quarter, and coat raw sprouts with a mix of 3 tbsp white miso paste and juice of one lemon. Place onto a dehydrator tray so they do not touch, and dry at 135°F until crunchy and firm, about 4 hours.

Nutrition Information

  • Serving Size: 4
  • Calories: 20
  • Carbohydrate Content: 66 g
  • Fat Content: 13 g
  • Fiber Content: 9 g
  • Protein Content: 10 g
  • Saturated Fat Content: 2 g