I tend to cook a lot of “stir fry” for dinner. It cooks quickly (albeit all that chopping can take a while), and everyone eats well. Plus, I think my children’s favorite condiment is soy sauce—it seems to work on everything!
…then we discovered that my husband has a food sensitivity to soy. Well that sure added complexity to my usual speedy dinner routine!
For a while, I stopped making stir fry when we all were eating together—since I don’t like making multiple meals. And then I got creative, and I’m pretty pleased with the result. The secret ingredient is miso paste. You’re probably thinking, But isn’t miso made from soy? Well, that’s sometimes true…but I found chickpea miso paste, and it is delicious.
I haven’t done a head-to-head flavor comparison, but I will tell you that my hard-to-please youngest daughter gave it her seal of approval! You can use this sauce on any vegetables. Here, my feature vegetable is bok choy.
- 1 Tablespoon chickpea miso paste
- 3 Tablespoons hot water
- 2 teaspoons toasted sesame oil
- 1 Tablespoon maple syrup
- Optional: ½ teaspoon garlic chili paste (Note: If you like your stir-fry with a kick, this is delicious. While it might be trendy to use sriracha sauce, the ones I’ve seen always have added sugar and garlic chili paste doesn’t.)
- 1 head bok choy
- 1 onion, diced
- 1 Tablespoon ginger, minced
- Optional: 1 or 2 cloves garlic, minced
- 2 Tablespoons oil for cooking (Note: I used olive oil, but anything works. Coconut oil will give this a Thai kick.)
(I know that stir-fry should be cooked in a wok, but I got rid of my wok a long time ago—I think my stir-fry still tastes great when cooked in a regular sauté pan. I just found the wok too awkward to store and not worth the precious spot in my cabinet.)
- Sauce: Put miso paste into a small bowl, and add hot water. Mix to dissolve the miso paste. Add sesame oil and maple syrup and garlic chili paste, if using. Set aside.
- Heat a sauté pan on medium-low (I use a setting of 4 out of 10). Once hot, add oil and swirl to coat the bottom of the pan.
- Add onion and sauté for a minute or two, moving things around so it all cooks evenly.
- Add ginger (and garlic if you’re using that), and sauté a few minutes more.
- Add the bok choy stems, and, again, cook for a few minutes.
- Add bok choy leaves, and cook for another few minutes.
- Add sauce to coat everything. Taste test to be sure the veggies are cooked to your liking!
If you want to add a protein to your stir-fry, click below.