Miso Stir Fry Recipes

MISO-HONEY SHRIMP STIR FRY

Miso is a fermented soy bean paste that is loaded with all things savory, sweet, and deliciously right about East Asian cuisine. I know it may feel a bit like an over-commitment when you pick up that tub from the grocery store, but go with me on this one. The further down the miso rabbit hole you dig, the more you'll wonder just how it is you got so far, for so long, without it.

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

Miso-Honey Shrimp Stir Fry image

Steps:

In a medium bowl, whisk together the miso, honey, soy sauce and sriracha. Set aside.
Place a large skillet over high heat with the oil. Add the shrimp to the skillet and stir-fry until the shrimp just begin to turn pink, 2 to 3 minutes. Add the garlic, bell pepper, carrots and snow peas to the pan and continue stir-frying until the vegetables just begin to tenderize, about 1 minute. Add the reserved sauce to the skillet and stir-fry until the shrimp is cooked through and the sauce has thickened, 2 to 3 minutes.
Adjust the seasoning with soy sauce and sriracha. Serve the stir-fry over the steamed rice garnished with the bean sprouts.

Ingredients

1/3 cup miso
3 tablespoons honey
1 1/2 tablespoons soy sauce
1 tablespoon sriracha
1 tablespoon peanut or canola oil
1 pound medium shrimp, peeled and deveined
1 clove garlic, finely chopped
1 red bell pepper, seeded and sliced
1 cup shredded carrots
1 cup snow peas, sliced in half
3 cups steamed white rice
1 1/2 cups mung bean sprouts

MISO STIR-FRY

I got the original recipe from my DH's cousin and then she sent me the website, so I'm going to share it with you. It comes from the World's Healthiest Foods: www.whfoods.org. I added extra veggies to this and made a gravy for it at the end that wasn't in the recipe. It is advisable to have all the ingredients chopped and ready before you start cooking.

Provided by Chef Joey Z.

Categories Soy/Tofu

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

Miso Stir-Fry image

Steps:

FOR THE STIR-FRY:.
Chop the onion and press the garlic. Let them sit for 5-10 minutes to bring out their health promoting benefits.
Rinse and soak the hijiki or arame seaweed in 3/4 cup of hot water, and chop up the rest of your veggies.
After 10 minutes, squeeze the hijiki out and save the liquid.
Heat 1 tablespoons of the saved seaweed liquid in a large wok or saute pan and add the onions and carrots. Stir fry in the liquid over medium high for 2 minutes. Stir constantly.
Add the garlic and ginger. Continue to stir constantly. The ginger might stick but don't worry, it will be fine when more liquid is added.
After 2 minutes add the broccoli, stir fry for 2 more minutes.
Add the cabbage. Dissolve the miso in 2 tablespoons of the seaweed water. Add the tamari, rice wine vinegar, hijiki or arame, and tofu.
Continue stir frying for another 2 minutes, stirring constantly. Add the salt and pepper.
Remove from the saute pan and put in a nice dish with the gravy if using.
Sprinkle with the sesame seeds and serve.
FOR THE GRAVY(IF USING):.
Mix one tablespoons of arrowroot flour with one cup cold water. Bring the left over liquid that is in the saute pan to a boil and add 1 teaspoons honey . Add the arrowroot flour liquid and using a whisk stir until thickened.
Pour over the top of the sir-fry before you add the sesame seeds.
Rice would be great with this dish.
Bon Appetit!

Nutrition Facts : Calories 50.6, Fat 1.1, SaturatedFat 0.2, Sodium 354, Carbohydrate 8.3, Fiber 1.1, Sugar 2.9, Protein 3.2

Ingredients

1 tablespoon dried hijiki seaweed (soak in 3/4 cup hot water-save the water!) or 1 tablespoon arame seaweed (soak in 3/4 cup hot water-save the water!)
1 medium onion (cut in half and sliced thin)
1 tablespoon fresh ginger (minced)
3 garlic cloves (pressed)
1 medium carrot (peeled and sliced thing-I julienned mine)
2 cups broccoli florets (cut into 1/2 inch pieces)
1 cup green cabbage (I used savoy and cut it thin)
4 ounces tofu (I used the firm light kind-cut into 1/2 inch cubes)
2 tablespoons light miso
2 tablespoons tamari (or soy sauce)
2 tablespoons rice wine vinegar
salt and pepper
1 teaspoon sesame seeds (roasted)
1 cup water
1 tablespoon arrowroot
1 teaspoon honey

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Meanwhile, make the miso glaze: Whisk the miso, soy sauce, rice vinegar, sugar, Sriracha and kosher salt together in a small bowl until smooth (the miso may have a few lumps depending on its texture, which is okay).
Preheat the broiler to high. Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush salmon liberally with the glaze (1 to 2 tablespoons).
Broil about 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). Brush with more of the glaze and serve.

Miso Stir Fry Recipes

MISO-HONEY SHRIMP STIR FRY

MISO STIR-FRY

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