Miso Stir Fry with Sticky Rice

Organic Japanese Tamari Soy Sauce

(IN-STORE ONLY)

Japanese Sushi Rice Pouch 840G

Scoop Honey Iron Bark 500G

Scoop's Extra Virgin Olive Oil

(IN-STORE ONLY)

San Elk Vegetable Stock Ground

Chicken Bone Broth Powder

Organic Roasted Sesame Seeds

(IN-STORE ONLY)

Ingredients

1 1/2 cups Sticky or Sushi Rice (or 1 cup Brown Rice)
2 organic Chicken Breasts
1 head organic Broccoli
1 handful Green Beans
200g fresh Shiitake Mushrooms
1 tbsp Red Miso Paste
1 tbsp Olive Oil
1 tbsp Shaoxing Cooking Wine
1 tbsp Tamari
1 tbsp Honey or Maple Syrup
100ml Stock/Broth of your choice
To garnish - 2 spring Onions and Sesame Seeds

Instructions

1. Place sticky/sushi rice in a small pot with broccoli florets and green beans on top in a steamer pan and turn onto med heat cooking rice as per instructions, and allowing the veg to steam in the meantime.
2. Heat some toasted sesame oil in a wok or fry pan and add sliced shiitake mushroom and toss often until golden.
3. In the meantime prep your sauce by mixing olive oil, tamari, honey, miso and cooking wine and mix well. Also, cook your protein. I poached the chicken breasts.
4. Once all water has evaporated from your rice, remove the steamer and cover rice pot with a lid for 5-10mins.
5. Add greens to your wok with the sauce and toss to coat.
6. Add rice to bowl, top with stir fry veg and sauce and finish off with your protein.
7. Garnish with sesame and spring onion.