Miso Stir Fry with Soy Curls

5 from 1 vote

An easy stir fry that is packed with vegetables and flavour. The miso stir fry sauce is delicious, full of umami flavour and super easy to make.

Prep Time15

Cook Time10

Total Time25

Course: Dinner, Main Course

Cuisine: Asian, Japanese

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 422kcal

Author: Louise Cayzer

Equipment

1 Wok

Ingredients

For the Stir Fry Veggies

550 g Mixed assorted vegetables See notes below for vegetable ideas

For the Soy Curls * If not using soy curls, there is no need to rehydrate the protein.

55 g Soy Curls or other vegan protein* see notes.
1 tablespoon soy sauce
1 teaspoon of Konbu seaweed dashi OR stock/boullion powder OR half a veggie stock/boullion cube crumbled
100 ml water just enough to rehydrate the soy curls.
2 tablespoon cashew nuts **Optional

For the Stir Fry Base

1 knob around the size of your thumb of ginger , grated
1 mild chilli , finely chopped
2 cloves garlic or more if you like.
1 tablespoon oil nuetral oil such as sunflower seed or avocado.

For the Sauce

2 tablespoon of Miso
3 tablespoon of Mirin - which is a sweet rice wine for cooking (or sub 3 Tbs of white wine & a teaspoon of sugar)
1 tablespoon of Soy Sauce

Metric - American

Instructions

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.
If using soy curls, rehydrate them in the water mixed with stock/dashi and soy sauce. You want the soy curls to be plumped up but not too soggy. If using another protein, just chop into chunks.
55 g Soy Curls, 1 tablespoon soy sauce, 1 teaspoon of Konbu seaweed dashi OR, 100 ml water
Mix together the sauce ingredients in a little bowl.
2 tablespoon of Miso, 3 tablespoon of Mirin - which is a sweet rice wine for cooking, 1 tablespoon of Soy Sauce
Chop the vegetables into 1cm x 5cm batons or sticks.
550 g Mixed assorted vegetables
Chop the garlic and chilli and grate the ginger.
1 knob around the size of your thumb of ginger, 1 mild chilli, 2 cloves garlic
Make sure you have all your ingredients laid out next to you so you can grab them easily.
Heat your wok until it smokes and add a little nuetral oil.
1 tablespoon oil
Add the soy curls to the wok and let them sizzle and get a little bit of a 'char' to them. If you want to add some nuts at this point, add those now.
55 g Soy Curls
Add in all the veggies AND the stir fry base.
550 g Mixed assorted vegetables, 1 mild chilli, 2 cloves garlic, 1 knob around the size of your thumb of ginger
Cook for a minute or so, until there is a slight char to some of the greens.
Stir or toss to ensure everything gets a bit of heat on them.
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 miso stir fry sauce that you made. 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!)

Notes

Examples of vegetables that are good in stir fries. Choose what is seasonal or available to you.

Carrots
Broccoli/Broccolini
Asparagus
Red or Yellow Peppers
Mange Tout/Sugar Snap Peas
Scallions/Green onions
Green Beans
Baby sweet corn cobs
Brussel Sprouts

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.

Nutrition