MiSo Delicious Stir Fry
Prep Time
15 mins
Cook Time
10 mins
Servings: 2
Author: Louise Cayzer
For the Stir Fry Veggies
  • 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. Don't 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!)
For the Stir Fry Base
  • 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)
For the Sauce
  • 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
  1. Get everything chopped and prepped. Do it first. Don't think you can chop and stir fry at the same time because it WON'T WORK.
  2. Mix together the sauce ingredients, and have them in bowl or mug or something ready to tip into the stir fry.
  3. Ok- You got it all ready?
  4. Heat your wok until it smokes.
  5. Add in all the veggies AND the stir fry base.
  6. Cook for a minute or so, until there is a slight char to some of the greens.
  7. Now add the oil in. Stir, and stir, coating all the veggies in a thin film of the oil.
  8. 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.
  9. Now add the sauce. Stir and cook for another minute or so.
  10. 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!)
Recipe Notes

I use Konbu stock powder (dashi), in most of my stir frys. It's made from seaweed and I like the slightly sea salty tang it adds. It's generally easily found in Asian supermarkets- or buy it online. If you can't find it, add a little boullion powder or crumbled stock cube.