Wednesday, July 29, 2009

Ginger-Miso Stir-Fry

What an amazing week for food. Every recipe I've prepared this week has turned out to be excellent. This dish was again, amazing. Lots of preparation, again, in the form of vegetable chopping, but I kind of enjoy that. The sauce is a little sweet and mellow. Full of flavor! Every single recipe from The Candle Cafe Cookbook by Joy Pierson, Bart Potenza, and Barbara Scott-Goodman has been outstanding. I don't often say that about a cookbook. That said, here is the breakdown.


Ease of Preparation:

Weight Friendliness:
3 (7 Weight Watchers points without rice, 10 with brown rice udon noodles)
Maddie Friendliness:
3 (She ate the udon)
Cost of Ingredients: 3
Overall: 3.4

Recipe: From 660 Curries by Raghavan Iyer

Ginger-Miso Stir-Fry

Ginger-Miso Sauce
1 tbsp minced garlic
1/4 cup minced ginger
1/2 cup mellow white miso
1/4 cup agave nectar
1/4 cup shoyu or tamari soy sauce (I used tamari)
2 tbsp toasted sesame oil
pinch of crushed red pepper flakes

3 tbsp extra-virgin olive oil
1 1/2 tsp minced garlic
1 1/2 tsp minced fresh ginger
1/2 cup seeded, deveined, and sliced red bell pepper
1/2 cup seeded and sliced yellow bell pepper (I used green pepper because it's cheaper for both of the peppers)
3/4 cup sliced onion
1/2 cup sliced blanched bok choy (I used both the stems and the leaves)
1/2 cup blanched string beans, chopped
1 1/2 cups blanched broccoli, chopped
1 cup chopped shredded cabbage
1/2 cup stemmed and sliced shiitake mushrooms (I omitted these)
1 cup rinsed, drained, and cubed extra-firm tofu (I fried these until they were golden brown on all sides before mixing it in with the veggies)
1/4 cup thinly sliced water chestnuts (I forgot these)
1/4 cup sesame seeds

1. To make the ginger-miso sauce, place all of the ingredients with 1 cup of water in a blender and blend until smooth. The sauce will keep in the refrigerator for up to a week.

2. In a large saute pan or wok, heat the olive oil over high ehat. Add the garlic and ginger and saute for about 2 minutes.

3. Add the vegetables and tofu and toss to combine. Continue to saute and toss the vegetables and tofu together until they reach the desired doneness, about 5 to 10 minutes, depending on your taste.

4. Add the ginger-miso sauce and water chestnuts and stir-fry for an additional 3 minutes. Sprinkle with sesame seeds and serve at once.

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