This delicious dish has only eight ingredients and is ready in under 20 minutes! It is sugar-free, gluten and grain-free, low in calories, and of course vegan! A perfect, healthy meal for a hot lunch or a quick dinner!
I couldn’t be more excited about this dish! It’s always great having quick meal options, especially ones I feel good about eating. Plus, I love Asian food, always have, and this sauce turned out amazing!
Over the last couple of weeks, I’ve shared with you a little about how I’ve been cooking for a friend of mine on a candida cleanse. This meal is another one I created for her, one to use as one of her lunch choices. It all started with a spiralizer, let me explain how.
Because Jen can’t have any pasta, or much of any grains, other than quinoa, using spiralized veggies, such as squash, seemed like it’d be a good option for her meals. However, since I cook her meals ahead of time, I was too worried the “noodles” would get mushy after sitting for too long, and not keep well. It did seem like a good option though, and I couldn’t make all her meals with either cauliflower rice or quinoa.
It seemed if there were a vegetable which didn’t have to be cooked, it would keep alright, depending on the vegetable. I tried to recall all the veggies I’ve in the past spiralized and thought of daikon, which I like to use in my vegan poke bowls.
I felt like the daikon would keep well, and would work for a nice base under some stir-fry veggies. Broccoli and bok choy sounded like a great combo to use, and the sauce, I whisked a few ingredients together, tasted it, and fell in love!
To make this, I first added the sauce to a large skillet with both the broccoli and the whites of the bok choy. I covered the skillet with a lid and let the veggies steam for about five minutes. You’ll want the broccoli to the point where it’s getting tender, but still a little bit firmer than you’d prefer.
Next, I removed the lid, added the bok choy greens, and turned the heat up. At this point, I added in a little arrowroot starch for thickening, but that’s entirely optional. I’ve had it with and without, and it’s delicious both ways. Cook until the greens are wilted, and the broccoli is at your desired tenderness.
To plate, I laid out the spiralized daikon, which can be used chilled or at room temperature if you don’t want it to cool down the hot stir-fry. I then topped the daikon with the broccoli and baby bok choy, poured over it the remaining sauce, and then sprinkled some toasted sesame seeds on top. Delicious, beautiful, and simple!
Tell me what you think by leaving a comment below! Also, when making this, please don’t forget to take a picture and tag me on Instagram, @veggiesattiffanis.
Spiralized Daikon with Miso-Ginger Broccoli and Baby Bok Choy
Ingredients
- 1 lb broccoli florets (or a combo of both florets and trimmed stem pieces)
- 2 heads *baby boy choy, or about 1 lb regular bok choy Whites and greens separated and cut into bite-sized pieces.
- 10 oz spiralized daikon either chilled or at room temperature
- 1/2 cup coconut aminos You can substitute gluten free tamari or soy sauce, but coconut aminos is sweeter so you may also need to add a little maple syrup to taste.
- 2 Tbsp white miso paste
- 2 Tbsp toasted sesame oil
- 2 tsp fresh ginger, minced
- 1 tsp garlic, minced (about 2 cloves)
- 2 tsp tapioca starch or arrowroot powder (optional for thickening)
- 1 tsp toasted sesame seeds (optional)
Instructions
- In a medium mixing bowl, whisk together the coconut aminos, miso paste, sesame oil, ginger, and garlic.
- Add the sauce to a large skillet over medium-high heat. Once it reaches a high simmer, add in the broccoli and the bok choy whites. Cover with a lid and turn heat down to medium-low, or to where appropriate for the veggies to stay at a light simmer. Let them steam for 5 - 10 minutes until the broccoli is almost to your desired tenderness, yet still a little firm.
- Remove lid and turn the heat back up. Add the bok choy greens to the skillet. If desired, sift in tapioca starch or arrowroot powder to thicken the sauce and whisk to combine. Sauté until greens are wilted and broccoli is to your desired tenderness.
- Serve the cooked veggies over bowls of raw, spiralized daikon. Pour over the remaining sauce and sprinkle with toasted sesame seeds if using.
My first experience with Daikon Radish! Loved it! I will try this recipe start to finish next. I had left over ‘sauce’ very similar to yours so that was used. I added roasted cashews. My next shopping experience will be a spiralizer, I used my food processor and chopped up finer. I had Trader Joes’ ‘everything but the bagel’ and that was a nice addition…with no sesame seeds in sight. Thank you my husband loved this!
Thank you, Julie! I’m glad you and your husband loved the recipe and I love that you were able to find another good option for the daikon preparation!