Ingredients

The following ingredients have 5 Servings
  • 1 red onion, thinly sliced
  • 4 carrots, shredded
  • 1 small green/white cabbage, thinly sliced
  • 2 heaping Tablespoons finely minced garlic (about 8 cloves)
  • ½ teaspoon finely grated fresh ginger (+/- to taste) *
  • 1 Tablespoon mellow white miso
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon crushed red pepper flake
  • 1 Tablespoon rice wine vinegar
  • 5 teaspoons organic maple syrup
  • ¼ cup + 1 Tablespoon tamari (+/- to taste, we used San J Reduced Sodium Gluten Free Tamari)
  • 2 Tablespoons toasted sesame seeds
  • 1 teaspoon sea salt (+/- to taste)*
  • 2/3 cup frozen edamame
  • 2/3 cup frozen peas
  • Green onions, chopped
  • Toasted sesame seeds
  • Tamari

Instruction

  • Prepare all the veggies. Set aside.
  • Place the rice wine vinegar, maple syrup, tamari, miso, garlic, ginger, onion powder, garlic powder, crushed red pepper flake, toasted sesame seeds, and sea salt into a small bowl and mix well, set aside.
  • In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the sliced red onions. Sauté over medium-high heat for a few minutes, then add the sliced cabbage and grated carrots, sauté for a few minutes.
  • Then add the mixture created in step 2 above and the frozen edamame and frozen peas. Stir well, cover the pot and allow to cook for 8 to 12 minutes, largely dependent on how tender you enjoy your veggies. Check often and stir. 
  • Remove from heat, keep the lid on, and allow the flavors to marry.
  • Serve with forbidden rice (black rice) or brown rice, and sautéed bok choy and topped with some chopped green onion tops, sprouts, and toasted sesame seeds.