MISO GINGER CAULIFLOWER AND BROCCOLI STIR-FRY

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MISO GINGER CAULIFLOWER AND BROCCOLI STIR-FRY
by @leeksnbeets
❇️ FOR THE STIR-FRY ⤵️
🔹2 cups broccoli florets
🔹2 cups cauliflower florets
🔹1 tbsp neutral oil
🔹1 tsp corn starch dissolved in ¼ cup cold water
❇️ FOR THE SAUCE ⤵️
🔹2 tbsp white miso paste
🔹¼ cup water
🔹1½ tbsp soy sauce
🔹1 tbsp toasted sesame oil
🔹1 tbsp agave or maple syrup
🔹1 tbsp fresh ginger, grated
🔹1 tbsp rice wine vinegar
🔹1 tsp sriracha (optional)
🔹½ tsp white pepper (optional)
🔹1 medium garlic clove, minced
❇️ METHOD ⤵️
🔹Combine all the sauce ingredients together in a bowl and whisk till smooth. Set aside.
🔹In a wok or skillet heat up the neutral oil then add the broccoli and cauliflower and cook, stirring frequently, till they're golden at the edges and softened but still have a good bit of crunch, ~12-15 mins.
🔹Add the sauce, mix and cook until sauce is gently bubbling, ~1-2 mins.
🔹Add the cornstarch water mix and stir until sauce thickens and clings to the veggies, ~1-2 mins. Remove from heat.
🔹Serve topped with chopped scallions, white and black sesame seeds and red pepper flakes with a side of your favorite grain, I picked farro. Enjoy!

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