Umami Miso Plant-Based 'Chicken' Stir-Fry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs capsicum
• 1pcs pak choy
• 2clov garlic
• 20g miso paste
• 200g plant-based chicken-style strips
• 10g toasted sesame seeds
• 15ml soy sauce
• 5ml honey
• 15ml vegetable oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the capsicum. Coarsely chop the pak choy stems and thinly slice the leaves, keeping them separate. Crush or finely chop 2 garlic cloves. Put the miso, 1 tbs soy sauce, 1 tsp honey and 1 tbs water in a bowl and whisk to combine.
3. Step 3 — Cook chicken-style strips
   Put the chicken-style strips in a bowl. Add the garlic, 2 tsp vegetable oil and 1 tsp miso mixture and toss to combine. Heat a medium deep frypan over medium-high heat. Cook the chicken-style strips, stirring occasionally, for 3-4 mins until browned and warmed through. Remove from the pan.
4. Step 4 — Stir-fry veggies
   Heat 2 tsp vegetable oil in the same pan over medium-high heat. Stir-fry the capsicum and pak choy stems for 3-4 mins until tender. Add the chicken-style strips and remaining miso mixture and stir-fry for 1-2 mins until combined. Add the pak choy leaves and toss to combine. Remove the pan from the heat.
5. Step 5 — Serve up
   Divide the rice and stir-fry among bowls, scatter over the sesame seeds and enjoy!
6. Step 6 — Did you know?
   You've probably heard of miso soup, but miso can be used in so many other ways – in marinades, dressings and even desserts. Miso is a thick paste made from fermented soybeans, it has a salty, rich flavour and brings lots of umami to a dish. And because it's a fermented food, it's good for you too.

Allergens

Sojabohnen, Gluten, Wheat, Sesamsamen