Description
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.
Ingredients
- 1 lb beef or pork tenderloin. (can also sub chicken thighs or fried tofu)
- 1 bunch of broccolini
- 6 ounces cauliflower
- 1 red pepper
- 1 cup sugar snap peas
- 1 bunch of scallions
- 1 bunch of lacinato kale
- 3 cloves garlic, minced
- Kosher salt
- Black pepper
For the sauce:
- 1 tablespoon red or white miso paste
- 2 tablespoons soy sauce
- 1/2 cup water or chicken broth
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon honey
- 1 tablespoon chili oil (optional)
- 1 tablespoon corn starch
Serve over rice or noodles
Instructions
- 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.
-
Slice your protein into thin slices. If you’re using chicken thighs or tofu, these can cut into 1” pieces.
-
Make the sauce by combining all the ingredients in a bowl or jar.
-
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.
-
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.
-
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. .
-
Taste, adjust seasoning with more salt and pepper as desired, then serve (this goes great with rice or noodles!).
Equipment
Notes
Tip 1 – If using either thinly sliced beef or pork, you want to really 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.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Asian
- Method: Stovetop
- Cuisine: Asian