Miso stir fried veg

This stir fried vegetable dish is perfect as a side dish to a main meal, or a small snack. The salty miso sauce is balanced with a little sugar and aromatics, to create a flavourful coating on a range of veg.

Read our Ultimate Guide to Stir Fry Sauce first. You'll learn the essential rules of stir fry, plus more great stir fry sauce recipes. Browse ingredients you might need for the recipes at our Chinese supermarket online.

What vegetables should I use?

You can use any three vegetables to make this dish. Choose something that is in season and easy to buy at your local supermarket or greengrocers. For this recipe we used, carrot, tenderstem broccoli and asparagus. And just enough of each for two people as a main dish.


Ingredients


 How to blanch your vegetables

  1. Take your three chosen vegetables, and cut them into small bite sized pieces.
  2. Boil enough water in wok to blanch everything. Add the vegetables in order, least tender first. Blanch them till they are all 70% cooked, still retaining a good bite.
  3. Drain and shock the vegetables in cold water to stop them cooking. 
© Speciality Cooking Supplies Limited 2024

How long do I blanch each vegetable for?

Blanching vegetables accurately will take some experience, depending on the size of pieces, carrots can take 2 minutes and asparagus just 30 seconds. If you are not confident about getting them all shocked at the same time, you can blanch and shock the vegetables individually. Then once you have a feel for how long each vegetable takes work towards blanching them in the same pan in succession.


 Method

  1. Once your vegetables are blanched. Heat up your wok to a medium heat, and add in your cooking oil.
  2. Smash your garlic and an equivalent amount of ginger and let the large pieces infuse in the oil as it heats up.
  3. When the garlic turns golden brown add in your vegetables and raise the heat to stir fry quickly
  4. Add the miso and stock. Then the light soy sauce, oyster sauce and the sugar to balance the saltiness.  
  5. Once the sauce has reduced and coated the vegetables, the stir fry is ready. This shouldn't take longer than 3 minutes.
© Speciality Cooking Supplies Limited 2024

 




0 comments

Leave a comment

Please note, comments must be approved before they are published

Latest Articles & Recipes

  • Bulgar Wheat & Vermicelli Noodles (Pourgouri) Recipes

    Bulgar Wheat & Vermicelli Noodles (Pourgouri) Recipes

  • Cypriot Lamb Shanks in Sticky Sauce (Arnisio Kotsi Me Saltsa) Recipe

    Cypriot Lamb Shanks in Sticky Sauce (Arnisio Kotsi Me Saltsa) Recipe

  • Giant Baked Beans In Tomato Sauce (Gigantes Plaki) Recipe

    Giant Baked Beans In Tomato Sauce (Gigantes Plaki) Recipe