Vegan ragout over jasmine rice

Place 6 cups spinach, 1 cup lima beans, and 3 cups green beans in a wok with 1 cup water.  Cover and cook on high for 3 minutes. 

  

 Add 1 TBSP dried fennel fronds (not the bulb), 1 tsp dried parsley, 1/2 tsp dried oregano, 1/2 tsp dried onion, 1/2 tsp dried garlic, 1/2 tsp ground black pepper, 1/4 cup coconut aminos (or soy sauce), 2 tsp coconut palm sugar (or other sweetener), 1 TBSP mild miso, 1 TBSP corn starch, 1/2 cup spicy salsa, and 2 tsp tomato paste.  Add another 1/2 cup water and cook until sauce reduces and thickens and lima beans are starting to soften.  

  

Serve over jasmine rice with coconut aminos (or soy sauce) and sirachi sauce if desired.

  

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