Summer Stir-Fry with Ginger Sesame Miso

[Serves 4]
INGREDIENTS
Rice:
1 1/2 cup brown rice
3 cups water or veggie broth
1 garlic clove minced

Ginger Sesame Miso:
2 tablespoons white miso
½ cup Gluten Free Tamari
2 cloves minced garlic
1 inch fresh ginger, minced
1 teaspoon toasted sesame oil

Stir-Fry:
2 tablespoons coconut oil
1 small white onion
2 cloves of garlic minced
2 teaspoons ginger minced
1 package of Enoki or Shitake Mushrooms
½ cup snow peas
½ bunch of asparagus, cut into 1/2” pieces
2 carrots, cut into ½” pieces
½ bunch kale, cut into ribbons
1 handful mung bean sprouts
Mix the rice, garlic and broth in a pot over high heat. When the broth comes to a boil, turn heat down to a simmer and cover. Cook until all the liquid has been soaked in the rice for about 45 minutes.
In a small saucepan combine all the ingredients for the ginger sesame miso sauce and simmer for 5 minutes to let the flavors meld. Remove from heat.
In a wok or large pan with sides, heat coconut oil and add garlic, ginger and onions. Let simmer until brown. Add a little more oil if needed and toss in all of your veggies (except the sprouts). Give them a good mix and cover your pan so the veggies can steam. Steam for 5-10 minutes depending on how “al dente” you want your veggies.
Scoop a large spoonful of rice into a bowl; add a generous helping of veggies, a spoonful of ginger miso sauce and then top with sprouts.