Speedy Black Bean Stir Fry with a Miso Dressing
Speedy Black Bean Stir Fry with a Miso Dressing
Rated 5.0 stars by 1 users
Servings
3
Cook Time
15 minutes
Author:
Bold Bean Co
We teamed up with Scientist + Registered Dietician Dr Emily Leeming to create this GUT LOVING BEANSPO. Packed with a variety of plant points, this one is gonna get your gut microbe THRIVING.
Read more on all things fibre + farting from our interview with Emily here.
Ingredients
150g radishes, trimmed and finely sliced
2 tablespoons of white wine vinegar
Squeeze of honey or agave
2 tbsp sesame oil (any oil will also work)
200g tenderstem broccoli
150g sugar snap peas
1 x 700g jar of Bold Bean Co Queen Black Beans (or 2 x 400g tins), drained
3 tbsp white miso paste
2 tbsp olive oil
2 tsp honey
A splash of soy sauce
½ large garlic clove or 1 small
1cm piece of fresh ginger, grated
The juice of ½ lime
50g unsalted cashews, roasted
15 g fresh coriander, roughly chopped
Chilli oil
Sesame seeds
Quick pickled radishes
For the Stir- Fry
Miso Dressing
To top
Directions
Start with the pickled radishes. In a bowl, mix together the vinegar and honey. Add the radishes and toss together with a pinch of salt and leave to marinate while you make the rest of the dish.
Heat the sesame oil in a wok or frying pan over a medium-high heat. Add the broccoli and sugarsnap peas and stir fry for 6-7 minutes until. Cover the pan with a lid to steam the veg and speed up the cooking, if desired.
While the veg is cooking, make the dressing by combining all of the dressing ingredients, mix well, taste and adjust if necessary, more lime for sourness, more soy or miso for saltiness, then set aside.
Once the veg is cooked, add the black beans to the pan and toss everything together. Cook for 1-2 minutes, just to warm the beans through. Turn off the heat and stir through the miso dressing.
Tip the beans and veg onto a big platter and scatter over the coriander, pickled radishes, cashews, chilli oil and any other toppings you fancy.
