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Water Chestnut & Broccoli Miso Stir Fry

Sun-dried Tomato & Pumpkin Sauce Stuffed Bittergourd

Image source: talltreeindia


  • Onions, thinly sliced (2-3 pcs)

  • Garlic, minced (4 cloves)

  • Broccoli, lightly steamed (2 cups)

  • Mushrooms, sliced (1 cup)

  • Red Bell Pepper, diced (1 pc)

  • Water Chestnuts, diced (1/2 cup)

  • Green Peas (1/2 cup)

  • Baby Corn, chopped (1/2 cup)

  • Kale, shredded and lightly blanched (1/2 cup)

  • Rice, steamed (1/2 cup)

  • Apple Cider Vinegar (1/4 cup)

  • Honey (1/4 cup)

  • Ginger, minced (2 tbsp)

  • Miso Paste (2 tsp)

  • Green chillies, minced (1 tsp)

  • Coconut Oil (3-4 tbsp)

  • Salt, to taste

  • Black Pepper, to taste

: available in Tall Tree Organic Subscription


Serves 2

  1. Heat some coconut oil in a skillet and add the onions & garlic and sprinkle with salt and allow to cook covered and caramelize, stirring intermittently. Once caramelized remove and set aside.

  2. To prepare the miso sauce, add the apple cider vinegar, honey, ginger, miso paste, chillies, coconut oil, salt and black pepper to a bowl and whisk together to combine well.

  3. In the same skillet add some more oil and mushrooms, red bell peppers, water chestnuts, green peas, baby corn and the miso sauce and cook over high heat for 5-7 minutes.

  4. Add the onions and broccoli and cook for a further 1-2 minutes.

  5. Plate shredded kale and rice as a base and then add the stir fry over the top and serve!

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