I have two tips and one confession.
My tips are that first, I recommend you prepare all of the vegetables ahead of time by chopping per the ingredient list. Once the oil is hot in the pan, it only takes a few minutes to stir fry the vegetables and you won’t have time to chop once you begin. Second, each vegetable should be cut as uniformly as you can so the cooking time is consistent. If you follow these tips, stir fry is an easy and fast way to prepare a delicious vegetable centered meal.
My confession is that the last time I made this dish I ate the leftovers (cold, because I love cold leftovers) at 10am the next morning. While I call it a confession, I don’t feel guilty about this at all. In fact, I’m proud of it. I have thought about trying to eat more vegetables at breakfast, but have never found a way to make it appetizing. The fact that it took a stir fry to do it is surprising, but after you try this, you might understand. The miso adds the perfect amount of creaminess to the sauce and I love the classic stir fry vegetables used here.
Yield: ~4 servings rice and stir fried vegetables
Cook time: 25-45 minutes, depending on rice cook time
1 cup white or brown rice, uncooked
½ cup mellow white miso
1 cup vegetable broth
1 tsp soy sauce, plus more for serving on top if you desire
1 Tbsp safflower oil or other neutral flavor high-heat oil such as canola or avocado
1 cup carrots, peeled and diced
1 head broccoli, cut into florets
1 tsp salt, divided
1 tsp pepper, divided
1 bell pepper, seeded and thinly sliced
1 8 oz can sliced water chestnuts, optional
2 cloves garlic, peeled and minced
2 cups celery, diced
1 cup yellow onion, peeled and sliced
1 cup unroasted and unsalted cashews
½ cup chopped cilantro, optional
Sriracha sauce, optional for topping
Directions
Begin preparing your rice per the package instructions. Keep in mind white and brown rice have different cook times (white rice needs ~20 minutes and brown rice needs ~45 minutes).
Once your rice is cooking, mix together the miso, vegetable broth and soy sauce in a small bowl and set aside.
Set the chopped vegetables near your stove along with a very small bowl of water for testing the temperature of the wok. Turn on a stove burner as high as it will go. Set a wok or a large frying pan on the burner and heat. Test to see if the wok is hot enough by flicking a small amount of water from the bowl into the wok. If the beads of water evaporate immediately, the pan is ready.While you want the wok to be hot, you want to avoid it overheating.
Once the water beads evaporate, remove the wok from the heat, leaving the burner on, and add the oil. Pick up the wok and swirl the oil around so that it coats all sides. Place the wok back on the hot burner. If your wok starts to smoke, you’ll want to let the wok cool, wash it and begin again.
When your wok is ready, add the diced carrot and broccoli florets to the pan, along with ~½ cup of the miso and vegetable broth mixture and a large pinch of salt and pepper (about ⅓ tsp of each). Cook for 2 minutes. Next, add the bell pepper, water chestnuts (if using), garlic, ~¼ cup of the broth mixture and another large pinch of both salt and pepper, stir to combine and cook for 1 minute. Finally, add the celery, onion, cashews, remaining salt and pepper and another ¼ cup of the mixture, stir to combine and cook for an additional minute. You’ll want to reserve about ½ cup of the mixture for topping your stir fry when serving.
In a deep plate or a bowl, serve ~½ cup rice topped with ~1 cup of the stir fried vegetables. Top with a portion of the additional miso and vegetable broth mixture, as well as cilantro, soy sauce and sriracha if desired.
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