Crazy Sexy Asian Stir “Raw”

This is another of Kris Carr's wonderful recipes. I followed it (mostly) to the letter but this one is open to interpretation and play.   In Kris's words: "Yes, you read the title correctly - stir RAW. It's not fried or sauteed, yet it satisfies any sizzle craving. Marinating the veggies allows them to soften and absorb the miso ginger sauce, giving them a cooked texture. Since this recipe skips the heat, the enzymes in the raw veggies stay intact. Enzymes in your food assist with bodily function, so your cells will thank you for the extras."

This recipe is good just as it is or could be paired with rice or noodles and made to share with a larger dinner party. The miso ginger "dressing" alone is amazing and if you like, just do that part of this recipe, and add it to salads or cooked veggies as you like. I found it to be blender-lickin'-good!

Ingredients:

Miso Ginger Sauce (or dressing)
- Quarter cup of extra virgin olive oil
- 1 TBS wheat-free low sodium tamari (or coconut aminos)
- 1 tsp of toasted sesame oil
- 1 cup home squeezed orange juice (about three juice oranges)
- 2 TBS of (white) ORGANIC miso paste - I used red bean miso paste
- 3-5 cloves of garlic
- Half of a red hot chile (de-seed for less heat)

- I used a green pepper, use whatever level of spicy pepper you like

Stir-Raw Veggie Base
- 1 cup of small broccoli florets

- I cup of green beans, cut in half or thirds
- Quarter cup of julienned red bell pepper (I am not a fan, I replaced this with julienned daikon root)

- Half cup of shredded red cabbage
- Quarter cup of thinly julienned carrots
- Half cup of stemmed & thick julienned snow-peas
- Half cup of shitake mushrooms - stemmed & quartered
- 1 cup of bean sprouts
- Half cup (or more) of chopped cilantro
- Half cup of torn basil
 
Garnish is optional I don't think it needs it, honestly, it's so green already, and these ingredients are already incorporated, but Kris Carr suggests: Bean sprouts, chopped cilantro, torn basil.

What To Do: 

First of all, remember this dish needs at least an hour to marinade, so don't make this when you want insta-dinner (this is what I discovered the first time I went to make it, instead opting for a stir-fry that night!)

- Juice three juice oranges, or enough to make a cup of orange juice
- Prepare Miso Ginger Sauce:
In a high speed blender, blend the olive oil, tamari, sesame oil, home made orange juice, miso, ginger, garlic and chile until smooth. Set aside.
- Prepare Stir Raw Veggies:
Combine all the ingredients in a large bowl (if you choose to garnish, set that aside).
- Pour the miso ginger sauce all over the veggies and toss well.
- Let marinade for about an hour (tossing every once in a while to ensure the sauce isn't just sitting at the bottom)
- Serve into bowls*

* You will see that there is a lot of sauce/marinade left in the bowl. I put this into a mason jar to use as a dressing for salad or cooked veggies later this week. We also took the sauce that was left in our bowls and added to the jar for later. This way we got all the pleasure of the flavour without drinking all the olive oil and orange juice in one-sitting.

It was DELICIOUS! This one is definitely a keeper!