Miso Ginger Red Beans With Broccoli Recipes

Steps:

• Heat the oil in a large skillet; sauté the onion over medium heat until golden. Add the garlic and broccoli; sauté, covered, until the broccoli is bright green, 2 to 3 minutes.
• Add the tomatoes, beans, and ginger. Simmer over low heat for 10 minutes.
• In a small bowl, combine the miso, cornstarch, and 1 cup warm water; whisk together until smooth. Add to the skillet along with the sesame oil. Simmer gently until the liquid has thickened. Serve at once over or alongside the hot cooked grain.
• Not only does Great Grated Veggies with Tahini Dressing (page 175) pair beautifully with this, it allows you to use up the broccoli stems as well. Grated Daikon and Carrot Salad (page 174) is an equally good partner, and simpler than the former to make. I like to add sliced tomatoes or pickled beets to the plate for extra color.
• Two more colorful salad choices for this meal are Spinach and Red Cabbage Salad with Oranges and Almonds (page 180) or Tri-Color Sweet and Tangy Peppers (page 181).
• Calories: 300
• Total Fat: 8.5g
• Protein: 17g
• Carbohydrates: 50g
• Fiber: 14g
• Sodium: 630mg

Steps:

• Cut the steak into strips across the grain with a sharp knife, then mix with the miso, grated ginger and grated garlic. Grind in some black pepper and toss really well to coat the meat.
• Bring a medium pan of water to the boil, add the broccoli and blanch for 2 mins. Remove with a slotted spoon. Add the star anise, noodles and spring onions to the water, and cook for 5 mins until the noodles soften.
• Meanwhile, heat the oil in a non-stick wok and stir-fry the steak for 1 min until it just changes colour. Remove from the pan and add the garlic slices, remaining ginger and mushrooms. Stir-fry until the mushrooms soften. If the wok looks a bit dry, splash in a little water from the noodles.
• Return the steak to the wok, add the broccoli and toss well over the heat to warm through, adding a little more water to loosen the sauce a little. Drain the noodles and pile onto plates. Top with the stir-fry and serve drizzled with a little soy sauce or sesame oil, if you like.