Stir-fried vegetables with miso and sake from Forks Over Knives: The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year (page 170) by Del Sroufe

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Notes about this recipe

  • lorloff on January 14, 2024

    This recipe worked really well. I made it in a wok and we did not have broccoli so I increased the amount of the carrots and bell peppers. It was great. Next time I would put the carrots in for a bit before the bell peppers so they both stay a with a slightly firm bite. We like a bit of spice so I used Hawaiian chili pepper water to spice it up from the Kauai Juice company. Will make again.

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