Spring Vegetable Stir-fry with Wasabi Miso Soy Sauce
A beautiful array of your favorite local vegetables tossed in a wasabi miso soy sauce and served over rice or soba noodles.
Ingredients
Wasabi Miso Soy Sauce
- 2 tbsp rice vinegar
- 1/4 cup water
- 1 tbsp miso paste (I use red miso)
- 1 tbsp wasabi paste
- 2 tbsp low sodium soy sauce
- red pepper flakes to taste (optional)
Vegetable Suggestions
- 1 tbsp vegetable broth or oil to cook vegetables
- 1 1/2 cups sugar snap peas blanched
- 1 bunch baby broccoli
- 2 harukei turnips thinly sliced
- 3 radish thinly sliced
- 8 asparagus spears diced
- 3 baby leeks (or 1 large) diced
- 4 garlic scapes buds and stalks diced*
- 3 stalks celery diced
Instructions
Wasabi Miso Soy Sauce
- Blend all ingredients together except the optional red pepper flakes. Taste and adjust any seasonings or add water if sauce too thick.
Snap Peas
- Remove the strings and ends from the snap peas.
- Prepare a medium sized bowl filled with ice water.
- Bring a small pot of water to a boil. Cook the snap peas for 90 seconds.
- Drain snap peas and transfer to ice water bowl for 2 minutes. Drain and set aside.
Vegetables
- Add vegetable broth or oil to a large pan, pot, or wok. Heat over medium high.
- Add all prepared vegetables except for the snap peas to the pan.
- Cook 3 minutes.
- Add sauce mixture and cook an additional 2 minutes.
- Serve vegetables over rice or soba noodles and top with peas.
Notes
*If you cannot find garlic scapes, substitute 2 cloves of minced garlic.