Roy's Wok Charred Vegetables with Tofu and Sesame Miso Sauce

A great accompaniment to meat, fish, or poultry

0

Recipe

Adjust Servings

Yield
Servings
Recipe CategoriesVegetables

Ingredients

Miso Sauce

1⁄2Cupmiso
1Cupchicken stock
1⁄2Cupmirin
3Tablespoonfish sauce

Main ingredients

4Tablespoonsesame oil
1⁄5Cuppeanut oil
2Tablespoonorganic garlic, finely chopped
1Teaspoonorganic ginger, finely grated
1Cupsnap peas, cut into 1" pieces
6eachasparagus, cut into 2" pieces
2Cuporganic mixed red, green and orange bell peppers, julienned
1Cupchoi sum leaves and stems, cut into 1" pieces
1CupHamakua mushrooms, cut into 1' pieces
3Tablespoongarlic chives, roughly chopped
14Ounceorganic firm tofu, drained well and broken into pieces

Instructions

Miso Sauce

  1. In a bowl combine all of the miso sauce ingredients together and mix well.
  2. Set aside.

Main

  1. Heat wok with sesame and peanut oil until smoking.
  2. Add garlic, ginger and all of the vegetables reserving the tofu until the end.
  3. Stir fry all vegetables for approximately 1-2 minutes.
  4. Add miso sauce and tofu.
  5. Combine quickly until coated well and serve.
  6. Garnish with black sesame seeds.

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