Add a dollop of miso to your stir fry for rich flavor and for a probiotic boost. The probiotics in this fermented bean paste can help you digest food better. I've been eating a little fermented food every day to help recover from taking antibiotics, which wipe out the good as well as the bad in the body's microfauna. Recent research shows that feeding my "second brain" may also help cheer me up and tune up my intuition. That's powerful stuff! Serve Mighty Miso Stir Fry over quinoa or brown rice.
Mighty Miso Stir-Fry
Active time: 15 minutes. Total time: 17 minutes. Yield: 2 servings.
- 2 cloves garlic
- 2 teaspoons minced ginger
- 1 large carrot
- 1 stalk broccoli
- 4 big leaves ruby or rainbow chard
- 2 spring onions
- 1 cup shredded cabbage or grated summer squash
- 2 teaspoons peanut oil
- 1 tablespoon chickpea miso paste or soy miso paste
- 2 tablespoons soy sauce (gluten free if needed)
- 1 tablespoon basil ribbons for garnish (optional)
- Mince garlic and ginger and set aside. Cut carrots in quarters length-wise and then into 1/4-inch wedges. Cut or tear stems away from the tender green chard leaves. Chop stems and cut leaves into 1 inch by 4 inch ribbons. Cut broccoli head into florettes. Peel broccoli stem and cut into bite-sized pieces. Cut spring onions into 1/4-inch rounds.
- Put miso and soy sauce in a small bowl and mix until smooth.
- Heat a skillet on medium high heat. Add oil, then add garlic and ginger. Stir and cook until fragrant, about 20 seconds. Add carrots, chopped chard stems, and brocolli, stirring them constantly for about one minute. Add chard greens and cabbage. Stir vegetables for about two minutes until greens are wilted.
- Pour soy sauce over vegetables, stir briefly to coat vegetables, then cover to capture steam. Turn heat to low and let vegetables steam for about two minutes until crisp tender. Cut basil leaves into ribbons. Serve at once over quinoa or brown rice, topped with basil ribbons if using.
- I use Miso Master Organic Chickpea Miso because we avoid most soy products. I buy mine at Whole Foods but you can order it online. I was thrilled to find out that the world's largest maker of traditional miso is in Rutherfordton, NC.
- Change the recipe above to match what's available at your market. Just cut vegetables into pieces that are the same size so they get done at the same time. Cook sturdy vegetables first, then the tender ones.
- For other stir-fry recipes, see the more intense Stir-Fried Pea Shoots with Ginger and Garlic and the hearty Stir-Fried Vegetables with Chickpeas and Peanuts, my take on Kung Pao.