Stir-frys have long been my one-pot weeknight go-to meal. With all of the fresh local veggies that are available these days, I constantly have an overload lying around, which leads to dishes like this one. I made a ginger miso dressing that really amped up the flavor. Drizzled with a little Sriracha for spice, it’s perfection in a bowl. I made mine with nutty tempeh and sauteed some shrimp to add to my husband’s. Depending on your preference, any protein will really do. Feel free to play around with different vegetables, depending on the season. Baby bok choy would also work really well in this.
To make the dressing, place all of the ingredients in a blender. Blend until smooth. This will keep in the fridge for up to one week.
Heat oil in a wok, or large saute pan over high heat. And garlic, ginger and pinch of red pepper flakes and saute for about 2 minutes.
Add all of the vegetables (except for the kale) and the tempeh and toss to combine. Continue to saute until desired doneness, about 5 to 10 minutes. Add the Ginger-Miso dressing, water chestnuts and cashews and stir-fry for another couple of minutes. Stir in the kale and cover for a minute or so until it turns bright in color. Sprinkle with sesame seeds or Gomasio and serve immediately over brown rice or soba noodles. Top with fresh mung bean sprouts, scallions and cilantro and drizzle with Sriracha for a bite.