MiSo Delicious Stir Fry

• Produce

  • 1 knob Around the size of your thumb of ginger
  • 1 Asparagus
  • 1 Broccoli
  • 1 Carrot
  • 1 Chilli, mild
  • 1 Courgette
  • 1 Edamame
  • 2 cloves Garlic
  • 1 Peas

• Canned Goods

  • 1 tsp Konbu seaweed dashi

• Condiments

  • 2 tbsp Miso
  • 1 tbsp Soy sauce

• Baking & Spices

  • 1 Peppers, Red or Yellow

• Oils & Vinegars

  • 1 tbsp Oil

• Beer, Wine & Liquor

  • 3 tbsp Mirin - which is a sweet rice wine

• Other

  • etc & etc (tell me what YOU love in a stir fry!
  • Mange Toute

Found on poppyandthebees.com

Ingredients

• You want around 2 cups of mixed stir-fryable veggies- below is a suggestion of what you might use, I tend to use whatever is in the fridge, sometimes supplementing meagre supplies with frozen peas or edamame.. use whatever you have hanging around or is in season.
• Broccoli (or brocollini) Cut into little florets. Dont forget to also use the stems!
• Asparagus, cut into 3 cm pieces
• Red or Yellow Peppers, cut into long batons
• Carrot, cut into long batons
• Peas
• Edamame
• Mange Toute
• Courgette
• etc & etc (tell me what YOU love in a stir fry!)
• 1 knob around the size of your thumb of ginger, grated
• 1 mild chilli, finely chopped
• 2 or 3 cloves of garlic (depending on your love of garlic!)
• 1 teaspoon of Konbu seaweed dashi (stock/boullion powder) OR half a veggie stock/boullion cube crumbled
• 1 Tbs Oil (I like to use half sesame and half olive, but use whatever)
• 2 Tbs of Miso
• 3 Tbs of Mirin - which is a sweet rice wine for cooking (or sub 3 Tbs of white wine & a teaspoon of sugar)
• 1 Tbs of Soy Sauce

Directions

• Get everything chopped and prepped. Do it first. Dont think you can chop and stir fry at the same time because it WONT WORK. Mix together the sauce ingredients, and have them in bowl or mug or something ready to tip into the stir fry. Ok- You got it all ready? Heat your wok until it smokes. Add in all the veggies AND the stir fry base. Cook for a minute or so, until there is a slight char to some of the greens. Now add the oil in. Stir, and stir, coating all the veggies in a thin film of the oil. Cook for another minute or so (if you have some particularly crunchy veggies, you might want to pop a lid on at this stage to give them all a bit of a steam. Now add the sauce. Stir and cook for another minute or so. Serve over rice or noodles, adding some toasted nuts and seeds for extra crunchy delicious flavour (see my note in the blog on how to do this!)