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locals only stirfry

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.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 3
Course: Main Course
Cuisine: American, Japanese
Ingredients Method Notes

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

Method
 

Wasabi Miso Soy Sauce
  1. Blend all ingredients together except the optional red pepper flakes. Taste and adjust any seasonings or add water if sauce too thick.
Snap Peas
  1. Remove the strings and ends from the snap peas.
  2. Prepare a medium sized bowl filled with ice water.
  3. Bring a small pot of water to a boil. Cook the snap peas for 90 seconds.
  4. Drain snap peas and transfer to ice water bowl for 2 minutes. Drain and set aside.
Vegetables
  1. Add vegetable broth or oil to a large pan, pot, or wok. Heat over medium high.
  2. Add all prepared vegetables except for the snap peas to the pan.
  3. Cook 3 minutes.
  4. Add sauce mixture and cook an additional 2 minutes.
  5. Serve vegetables over rice or soba noodles and top with peas.

Notes

*If you cannot find garlic scapes, substitute 2 cloves of minced garlic.