Miso Vegetable Stir-Fry

A great stir-fry - guaranteed.

Words and recipe: Peter Chaplin  Photograph: Aaron McLean

Added in this sequence, you’re virtually guaranteed a great stir-fry: root vegetables, ie onions, carrots, parsnips and tofu; cruciferous vegetables, ie broccoli, cauliflower, cabbages; roasted vegetables, ie kumara, potatoes, pumpkin; leafy vegetables, ie spinach, silverbeet, Chinese greens, sprouts, kale; seasoning, ie tamari, miso; and finally, fresh herbs.

• 2 tablespoons light oil (sunflower, safflower or rice bran)
• 1 onion, finely sliced
• 1 carrot, finely sliced into ovals
• block firm tofu, cut into 3cm cubes
• 1 head broccoli, cut into florets
• 1 large courgette, cut into 2cm slices
• 1 cup red cabbage, cut into 2cm squares
• 1 cup green cabbage, cut into 2cm squares
• 1 medium-sized kumara, cooked whole with skin on till soft in the centre, cut into 4cm cubes
• ½ cup diluted tamari (60% tamari – 40% cold water)
• 2 tablespoons barley miso, mixed into ¼ cup cold water
• 2 tablespoons mint, roughly chopped
• 2 cups cooked brown rice

Place large wok over medium heat. Add oil, onion, carrot and tofu cubes. Cook 3-4 minutes, tossing 2-3 times. Tofu cubes should be starting to brown. Add broccoli, courgette and cabbages, cook 2-3 minutes, tossing 2-3 times. Add kumara cubes,  tamari and miso and mix through. Cover wok with flat lid (oven or roasting tray) and cook for 2 minutes. Remove lid and sprinkle in fresh mint. Refresh cooked brown rice in boiling water for 30 seconds, drain and place on serving dish. Serve stir-fry and its sauce alongside rice.

Serves 4