Vegetable Stir Fry With Garlic Miso Sauce Recipes

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GINGER VEGGIE STIR-FRY

I just whipped this up one day when I felt like a stir-fry but did not have all the ingredients called for in some of the stir-fry recipes on this site. I used certain veggies I had on hand, but any seasonal veggies may be used. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice.

Provided by veggigoddess

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 6

Number Of Ingredients 12



Ginger Veggie Stir-Fry image

Steps:

  • In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
  • Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 8 g, Fat 9.3 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 903.3 mg, Sugar 2.5 g

1 tablespoon cornstarch
1 ½ cloves garlic, crushed
2 teaspoons chopped fresh ginger root, divided
¼ cup vegetable oil, divided
1 small head broccoli, cut into florets
½ cup snow peas
¾ cup julienned carrots
½ cup halved green beans
2 tablespoons soy sauce
2 ½ tablespoons water
¼ cup chopped onion
½ tablespoon salt

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.

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

VEGETABLE STIR-FRY WITH GARLIC-MISO SAUCE

Categories     Garlic     Vegetable     Stir-Fry     Jalapeño     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7



Vegetable Stir-Fry with Garlic-Miso Sauce image

Steps:

  • Heat oil in heavy large skillet over high heat. Add garlic and sauté until golden, about 2 minutes. Add yellow miso, oyster sauce and sugar and stir to blend. Add vegetables and jalapeño and sauté until vegetables are crisp-tender, about 12 minutes. Serve immediately.

3 tablespoons vegetable oil
6 large garlic cloves, coarsely chopped
1 tablespoon yellow miso
1 teaspoon oyster sauce
1/2 teaspoon sugar
1 pound assorted vegetables (such as broccoli, green beans, eggplant, mushrooms, bell pepper and bean sprouts), cut into bite-size pieces
1 jalapeño chili, seeded, thinly sliced

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