Mushroom and Cabbage Miso Stir-Fry (Vegan, Low-Carb)

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For this mushroom and cabbage miso stir-fry I used fresh ginger, coconut aminos, rice cooking wine and a Light Sweet Miso paste from Miracle Noodles. That’s it. Super simple and fast, just few ingredients and really tasty. You can cook this in an oak, but if you don’t have one a stainless steel will work just well. Something where you can stir and fry your ingredients (obviously!) at medium to high heat (I am a fan of medium heat cooking) in a safe way. That means using a high heat healthy oil, like avocado oil and cookware that is safe for you (free of toxic chemilas). Preferably a lighter pan, I wouldn’t do a stir-fry in a cast iron skillet.

Further Food Nutritionist Commentary:

Talk about veggies-galore, this miso stir fry is so delicious and so low-cal with each serving being just 148 calories! Napa cabbage is packed with various antioxidants such as carotenes, lutein, and zeaxanthin which are helpful in protecting the bodies cells and have even been shown to help protect against different cancers. Miso is a nutrient dense ingredient, bringing B Vitamins to this dish as well as gut-healing properties due to its fermented form!

By Liz Lederman

Mushroom and Cabbage Miso Stir-Fry (Vegan, Low-Carb)

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Servings: 2

Ingredients

8 ounces mixed mushrooms (I used trumpet royale, brown clamshell, forest nameko)
1/2 big Napa cabbage, sliced in bite size pieces
4 stems of green onion, sliced diagonally
2 tablespoons coconut aminos
1 tablespoon rice cooking wine (I used Mirin)
2 tablespoons Miso paste (mine was from Miracle Noodles)
1 tablespoon fresh ginger, grated
avocado oil for frying

Instructions

1. Mix the coconut aminos, the rice cooking wine and miso paste.

2. In an oak or a stainless steel skillet add avocado oil, the mushrooms and cook until fragrant and golden, on medium heat. Take out on a plate. Add more avocado oil to the pan, add the bite size napa cabbage and the ginger and stir fry for a few minutes, until the green(ish) part of the cabbage is wilted but not overcooked.

3. Add the mushrooms back to the skillet and the sauce.

4. Stir and cook for a couple of minutes more, add the green onions. Add to serving bowls, sprinkle with black sesame seeds and serve.

 

1. Mix the coconut aminos, the rice cooking wine and miso paste. 2. In an oak or a stainless steel skillet add avocado oil, the mushrooms and cook until fragrant and golden, on medium heat. Take out on a plate. Add more avocado oil to the pan, add the bite size napa cabbage and the ginger and stir fry for a few minutes, until the green(ish) part of the cabbage is wilted but not overcooked. 3. Add the mushrooms back to the skillet and the sauce. 4. Stir and cook for a couple of minutes more, add the green onions. Add to serving bowls, sprinkle with black sesame seeds and serve.  

Nutrition Information

Per Serving: Calories: 148; Total Fat: 11 g; Saturated Fat: 1 g; Monounsaturated Fat: 5 g; Polyunsaturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 618 mg; Potassium: 32 mg; Carbohydrate: 11 g; Fiber: 1 g; Sugar: 2 g; Protein: 3 g

Nutrition Bonus:

Vitamin C: 8%; Vitamin A: 4%; Iron: 3%; Calcium: 3%

 

Add a dash of our Daily Turmeric Tonic for delicious flavor and added anti-inflammatory benefits!

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