- 1 Carrot
- 1-2 Onionsred
- 2 Garlic cloves
- 250-300 g. ChampignonsShiitake etc.
- 100 g. Green Beans
- 50 g. Green peasfrozen (otional)
- 100 g. Kidney Beanscooked or canned (optional)
- 125-150 ml. Full fat coconut milk
- 2,5 tbsp. Miso paste
- Salt and Pepperto taste
- 1 Spring Onionto garnich
Stir-fries and sauteed vegetables are one of my favorite food options to eat for a quick dinner. However, I don’t fry the vegetables on very high heat here, more saute them. I love cooking stir-fries this way because you can add so many vegetables into your diet and preserve their nutrition. This particular stir-fry in the coconut-miso sauce is unique because of its incredibly rich flavor of the sauce. It is soy-free. I am not adding any soy sauce, tamari or not even coconut aminos in this recipe, as usually when we think of stir-fries/ sauteed vegetables it is the first thing, which comes into mind. I came up with this recipe because I simply ran out of my tamari and did not have it on hand. But I craved some rich, gravy-like sauce with Asian notes!
Vegetables and Beans
First and foremost, mushrooms play a big role here, so whichever vegetables you want to put here, please don’t skip the mushrooms, because they pair so well with the coconut milk and miso paste, they add that extra umami flavor into this dish. I have used champignons this time, but I also really love shitake mushrooms in this recipe. You could use champignons, cremini mushrooms, shitake or portabello mushrooms. I am a big mushroom lover as they bring up the flavor on a next level in almost any dish. That is why I highly recommend making mushrooms the kings of this stir-fry in the coconut-miso sauce.
Secondly, it is great to have a variety of colors and textures in a good stir-fry-like dish. I have added green beans, green frozen peas, carrots, onions. Later on, I also added some cooked kidney beans to increase the protein level. Cabbage and Pack Choy would be a great fit as well!
The Coconut-Miso Sauce
Who would have thought, that this simple combination of full-fat coconut milk and miso paste would create such a rich and flavorful sauce! That is the reason why I love experiments in the kitchen, sometimes you just come up with simple, yet great food results! Miso paste and coconut milk are my staple foods, which I always stock up on. Get the full list of my 51 Vegan Essential Gluten-free Staples here.
Now, there are different kinds of miso paste out there. I find it important to get a good quality organic miso paste as it contains probiotics, which are very beneficial for our gut flora. There also bean miso paste and rice miso paste. My personal preference is brown rice miso called Genmai miso paste as it is sweeter than other kinds, which works great the sauces. Here are the Amazon Links for the US and UK for the best quality organic Genmai Miso Paste.
It is important to note that to keep the probiotics in the miso paste alive, it should not be boiled or heated up to very high temperatures. If you want to read more about miso paste differences, check out this link.
I usually use pure (at least 60%) full fat coconut milk in a can as it is commonly available in my area, but if you have access to the glass jar I highly recommend that as the cleanest option.
I served up my stir-fry with my favorite red rice, but it is also great with any kind of rice or other grains like buckwheat, quinoa or even some noodles.
Please share, like and leave your comments down below! I would be happy to hear your feedback and how my recipe turned out for you!a
Chop up the vegetables in the bite-size pieces, cubes, stripes, which is your favorite way?
Pour the coconut milk, half a cup of water, salt, and paper, also I like adding some cumin seeds. Shortly bring to a boil and reduce the heat. Simmer for another 5 minutes until the vegetables are soft enough for your taste. At the end of cooking time, turn off the heat and add the rest of the miso paste. Stir it well until the miso paste is melted in the sauce.
Sprinkle with fresh sprig onion and serve hot!