Umami Stirfry Sauce (plant-based, gluten-free)
Umami is the 5th flavor we can taste, after sweet, sour, bitter, and salty. It's a rich, savory flavor that's deeply comforting.For this stirfry sauce, I use the umami flavors of miso, tamari, maple syrup, garlic and ginger together. It often gets the comment, "wow, what's in this sauce?"You can use it with any veggies you have on hand.Today's inspiration is the 5th mindfulness training from Plum Village: Nourishment and HealingAware of the suffering caused by unmindful consumption, I am committed to cultivating good health, both physical and mental, for myself, my family, and my society by practicing mindful eating, drinking, and consuming. I will practice looking deeply into how I consume the Four Kinds of Nutriments, namely edible foods, sense impressions, volition, and consciousness. I am determined not to gamble, or to use alcohol, drugs, or any other products which contain toxins, such as certain websites, electronic games, TV programs, films, magazines, books, and conversations. I will practice coming back to the present moment to be in touch with the refreshing, healing and nourishing elements in me and around me, not letting regrets and sorrow drag me back into the past nor letting anxieties, fear, or craving pull me out of the present moment. I am determined not to try to cover up loneliness, anxiety, or other suffering by losing myself in consumption. I will contemplate interbeing and consume in a way that preserves peace, joy, and well-being in my body and consciousness, and in the collective body and consciousness of my family, my society and the Earth.May you nourish and heal your body and mind in some small way today.
- 3 Tbsp white miso
- 2 Tbsp red wine vinegar (or apple cider or rice vinegars)
- 2 Tbsp water
- 1 Tbsp tamari (gluten-free soy sauce)
- 2 Tbsp maple syrup
- 1 Tbsp toasted sesame oil
- 1 tsp garlic powder
- 1 tsp powdered ginger
- 1 tsp cornstarch
- Stirfry veggies and olive oil
- In a small bowl, whisk all the ingredients together.
- In a large pan, saute a chopped onion in a bit of olive oil for about 5 minutes until it starts to brown. Add the rest of your veggies in order of how long they take to cook (peppers and mushrooms first, greens last).
- Once the veggies are just cooked but not too soft, add the sauce to the pan. Mix well and allow the sauce to thicken for 1-2 minutes, then remove the pan from the heat and serve your stirfry hot.
Did you make this? Please let me know by tagging @maitricooks on Instagram and leave a rating in the comments below. Happy cooking, and lots of love!
1 thought on “Umami Stirfry Sauce (plant-based, gluten-free)”
A wonderful way to use up veggies in the fridge!