![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0uKrryovuAjhSD5TWgqvXM3kqM3rfV3nDdkLlUnzTHH8OGx2KAuXsrYV1tnRFw9FNLRwxSXgtsO5TP65JRcPOnpgzNOY01i3cj0jzDY4d_wUpiMZAUWeIjorvGka9VnhNoXLdxVICjnN5/s200/miso+chili.jpg)
3 tablespoons sweet chili sauce
1 teaspoon red miso paste
3 tablespoons water
Assorted veggies (celery, carrot, kale sprouts, onion, peppers)
2 cups cooked brown rice
1 egg
olive oil
braggs
chili hot oil (like layu)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIIesskqBF1LOsMQfddFSw360rEycLRNglAh25tsgQQnHJe8hs0R_IB2S_0M6W5fCtdqNdAjN1WGRRFNazlKY8QKnOdT4m8VNVsH2jLCyd0XGdK4vsUTCrL9J5xscMQf58HbOYLpZLwteu/s400/miso+chili+stirfry.jpg)
Mix the miso pate, water, and sweet chili in a small bowl. Pour a few tablespoons of olive oil into a large frying pan or wok. Allow the pan to heat up over high heat until the oil shimmers. Add the veggies and toss. Allow them to cook for about 4 minutes before adding your sauce. Cook another minute, and then place veggies over a mound of brown rice. Fry egg in the same pan and place on top of the veggies. Garnish with braggs and chili oil.
2 comments:
Man, that sounds delicious. I'm curious, what specifically would your wife be so opposed to!?
I'm making this for lunch today. I think I'll try to shoot it, but I don't think it will be as pretty as your picture!
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