Miso Stir Fry

This savory, vegetable packed miso stir fry is a delicious and healthy 30 minute meal. Made with 3 different types of brassica (broccolini, cauliflower, and kale), along with red peppers and snap peas, this dish is crunchy, vegetable forward, and delicious. You can make it with any protein for a versatile dish to serve over rice.

Looking for more 30 minute asian inspired dishes? Try my Cashew Chicken and Veg Stir Fry, Chinese Braised Chicken (Da Pan Ji), Easy Lemongrass Thai Chicken with Blistered Cabbage and Cucumber Avocado Salad, or my Veg and Pork Tenderloin Stir Fry.

The best parts about this recipe

• It’s a 30 minute one pan meal.
• There are lots of varieties of veg in this dish, and each can be substituted easily for what you have.
• You can use any protein here – thinly sliced beef, tofu, chicken, or pork tenderloin.

Table of Contents

• Ingredient Notes
• How to make Miso Stir Fry Step by Step
• Recipe and Cooking Tips
• Storage and Reheating
• Additions and Substitutions
• FAQ
• Video Tutorial
• The Recipe
• Looking for more similar recipes?

Components & Ingredient notes: 

The Brassicas – Brassicas are a family of plants that include cabbages, broccoli, cauliflower, kale, and bokchoy. For this recipe, I use broccolini (baby broccoli), baby cauliflower, and kale. If you can’t find baby broccoli or cauliflower, the regular versions work too.

The other veg – This stir fry is all about the vegetables, so I also use red peppers (for color), and sugar snap peas.

The protein– I used very thinly sliced flank steak in this recipe, but have also made it with chicken breast, pork tenderloin, and fried tofu. All are great options and can be cooked in a similar method. If cooking with tofu or chicken thighs, these can stay cooking in the pot with the vegetables.

Miso Stir Fry Sauce – I like to use a red miso paste here for a nice depth of flavor. This complements the rest of the sauce ingredients well. If you can’t find red miso paste or already have yellow miso paste at home, that works. Korean or Chinese soybean paste will also work.

How to make Miso Stir Fry – Step by Step Instructions:

Step 1: Prepare the vegetables – cut the broccolini, and baby cauliflower into 2” pieces. If using regular broccoli or cauliflower, these can all be 1” pieces. Chop the red pepper into 1” cubes, halve the snap peas, slice the scallions, and chop the kale.

Step 2: Slice your protein into thin slices. If you’re using chicken thighs or tofu, these can cut into 1” pieces.

Step 3: Make the sauce by combining all the ingredients in a bowl or jar.

Step 4: Heat a large pan on medium high heat. Add 1 tablespoon of neutral oil, then add the protein. Cook and stir fry for 2-3 minutes, then remove from the pan. If you’re using chicken thighs or tofu, you can keep this in the pan.

Step 5: To the same pan, add the sliced scallions (reserve some for garnish) and cook for 30 seconds. Add the broccolini, cauliflower, red peppers, kale, a large pinch of salt, and cook for 2 minutes on medium heat. 

Step 6: After 2 minutes, add the minced garlic, the sauce, and the snap peas. Cover, lower to heat to medium, and cook for 1 minute. Then if you took the protein out, add it back. Cook covered for another 2 minutes on medium heat, until the protein is just cooked.

Step 7: Taste, adjust seasoning with more salt and pepper as desired, then serve (this goes great with rice or noodles!).

Recipe & Cooking tips:

Tip 1 – If using either thinly sliced beef or pork, you want to make sure not to over cook the meat. Cook it on medium high heat until it just changes color, then remove it from the pan. It will finish cooking when it’s added back to the pan.

Tip 2 – Use a big pan for this stir fry. There are lots of veggies in this and although they will cook down, you will need a big pot to add them all to.

Tip 3 – Depending on the types of vegetables you’re using, add the more “tender” vegetables like the snap peas, after cooking the brassicas for a few minutes first. This helps keep the integrity of the more tender vegetables while still cooking through the broccoli and cauliflower.

Storage

Storage: Store the cooked miso stir fry in an airtight container for up for 3 days in the refrigerator.

Reheating: Reheat in a pan over medium high heat for 5 minutes, or until just warmed. Microwave also works when you’re in a hurry.

Freezing: You can freeze this, but I don’t recommend it. Since there are so many delicious, fresh vegetables in this dish, freezing will turn them soggy and definitely not be as good as if just eaten the next day.

Additions and Substitutions

Additions:

• Baby corn – always a fun addition, and screams Chinese take out (in a good way :))
• Mushrooms – a hearty, meaty addition to the stir fry

Substitutions:

• Miso paste – Instead of miso paste, feel free to use Korean or Chinese soybean paste.
• Cornstarch – Instead of cornstarch, you can also use tapioca starch or twice the amount of arrowroot starch.

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