Ginger-Miso Stir Fry: Take 1
After 2 failed attempts that I decided not to post out of sheer embarrassment, I finally made a pretty good Ginger Miso Stir-Fry tonight! Ok, it’s not as good as the Candle Cafe version, but it’s getting there. Just a few more tweaks… I think I should probably order some Candle Cafe tomorrow to do *ahem* “research”.
I’m not sure if you understand what an important event this is for me… I’m kinda obsessed with this dish. 😀 I’m really happy I made the effort to try again tonight. After an 8 mile run I was a bit hungry and more interested in getting food fast than trying out a new recipe, but I really wanted to get this recipe down. Ginger – Miso Sauce (makes approx 3/4 cup)
- 1/3 c. vegan “chicken” broth
- 3 tbsp white miso
- 2 tbsp minced, fresh ginger
- 1 tbsp mirin
- 2 tbsp rice vinegar
- 1/2 tsp cornstarch + 1/4 cup cold water
I combined the first 5 ingredients in my Vita Mix Vinny until it was perfectly smooth. Next I added the cornstarch slurry and heated it in a pan to thicken and then set it aside. Then I threw some sliced veggies into a frying pan with a little water (I used red cabbage, red peppers, onion, broccoli and carrots) and kind of let them steam for a bit. Meanwhile I baked a few cubes of mori-nu silken tofu in the oven at 375. Once the veggies started to heat up I added in some of the Miso-Ginger Sauce and turned the heat up to med-high and cooked until the veggies were cooked through. I put the veggies on a plate with the baked tofu on top and added some cooked brown rice to the hot pan along with more Ginger-Miso sauce and let it heat up thoroughly. That’s it!
The recipe was taken from Eating Well with a few changes, and like I said I would make ever more changes next time. I need to tone down the miso flavor somehow… definitely more ginger next time, and maybe something else for extra flavor depth. Tahini perhaps?? Now off to watch the 2-hour Law & Order SVU special!!