Vegetarian MISO MAYO Stir Fry

INGREDIENTS:

• 2 blocks Nasoya Firm tofu, cut into 1 inch cubes
• 2 cloves fresh garlic, sliced.
• 3 Tbsp Thinly sliced red onion.
• 1 tsp fresh ginger, julienned
• 3 Tbsp Canola oil
• 2 organic Carrots, sliced or julienned
• 1/2 cup green or red peppers
• 3 cups fresh mushrooms ­ shitake or criminis or enokis or any combination.
• 2-3 Green onions/scallions, sliced on a bias
• 3-4 nice squirts of MISO MAYO
• 2 Tbsp SAN-J low sodium Tamari
• Kosher salt to taste
• White pepper to taste

Cooking Instructions:

1. Heat oil in large enough sauté pan or wok.
2. Add garlic, onions, ginger. Sauté until slightly browned and fragrant.
3. Add carrots, sauté 2-3 minutes.
4. Add green peppers, sauté 2 minutes
5. Add salt and pepper
6. Add baby corn sauté 2 minutes.
7. Add MISO MAYO, stir well.
8. Add fresh mushrooms, stir well, 2-3 minutes.
9. Add tofu, stir gently, but make sure all ingredients are thoroughly incorporated.
10. Add tamari, stir, re-check seasoning.
11. Add green onions, stir.
12. Cover pan, let ingredients steam within pot for about 3 minutes.
        The dish will create it's own gravy without adding any extra liquids.
13. Dish up and serve.

Shrimp MISO MAYO Stir Fry

Add one pound 31-40 count peeled and deveined shrimp to vegetarian stir-fry recipe above.
Slice each shrimp into half lengthwise.
Cooking Instructions:

1. Heat oil in large enough sauté pan or wok.
2. Add garlic, onions, ginger. Saute until slightly browned and fragrant. Turn up heat, add shrimp. Add some salt and pepper. Rapidly stir-fry until pink. Remove from pan and set aside.
3. Add some additional oil if needed.
4. Follow steps 3-12 above.
5. Add cooked shrimp and stir until well incorporated and you're ready to serve.