Miso Vegetable Brown Rice Stir-Fry

Name: Miso Vegetable Brown Rice Stir-Fry
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tsp Sugar; 2 tbsp Fresh coriander (chopped); to taste Salt; 1 tsp Red chili sauce; 1 tbsp Soy sauce; 1/4 cup Water; 1 tsp Honey; 1 lemon Lemon juice; 1 tsp Ginger garlic paste; 1 tsp Sesame seeds; 1 cup Brown rice (cooked); 1 tbsp Vinegar; 1 tbsp Miso paste; 1 tbsp Olive oil; 1/2 Red bell pepper (chopped); 1/2 cup Broccoli (small florets); 4 pieces Baby corn (chopped); 1 Carrot (chopped); 1/2 Zucchini (chopped); 1/2 Onion (chopped)

Vidita Vaid @cook_7819584

#CA26
Inspired by The Noodle Theory

Vidita Vaid @cook_7819584

#CA26
Inspired by The Noodle Theory

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Ingredients

2 servings

1 tspSugar
2 tbspFresh coriander (chopped)
to taste Salt
1 tspRed chili sauce
1 tbspSoy sauce
1/4 cupWater
1 tspHoney
1lemon Lemon juice
1 tspGinger garlic paste
1 tspSesame seeds
1 cupBrown rice (cooked)
1 tbspVinegar
1 tbspMiso paste
1 tbspOlive oil
1/2Red bell pepper (chopped)
1/2 cupBroccoli (small florets)
4 piecesBaby corn (chopped)
1Carrot (chopped)
1/2Zucchini (chopped)
1/2Onion (chopped)

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Steps

1

Mix miso paste, vinegar, sugar, olive oil, sesame seeds, ginger garlic paste, lemon juice, honey, and water to make the sauce.
2

Heat olive oil in a pan, add onion, zucchini, carrot, baby corn, broccoli, and red bell pepper. Sauté until the raw smell disappears.
3

Add salt and pour in the miso sauce. Stir well to coat the vegetables.
4

Taste and add soy sauce and red chili sauce as needed for spice.
5

Add cooked brown rice and mix until everything is well combined.
6

Garnish with fresh coriander and serve.