I learned this Stir Fry recipe when I worked in 'Juice' Veggie Restaurant in Dublin. I always looked down on the stir fry as the go to option you were offered when you asked 'do you have any vegetarian option?' You would receive a sorry dish of frozen veg and sticky rice, Thankfully times have changed. Now I see it as a great way of eating practically raw vegetables in a tasty exciting way. Typically I use Spring Onion, Carrots. Peppers, Bean Sprouts, and Pak Choi or Spinach. The key to doing a good stir fry is to prepare the sauce and vegetables, then have them ready to flash fry in a very hot Wok for a couple of minutes
Veg such as Onion, Carrot, Courgettes. Peppers, Bean Sprouts, and Pak Choi.
Tomato Puree 2 tblsp
Light Soya Sauce 100ml
Juice from three fresh Oranges
Fresh Ginger 1 Inch piece
Garlic 4 cloves (more or less)
(Optional) Chilli Powder 1 tsp depending how you like it
Chop the Veg into strips roughly the same size. Chop the herbs and put them aside. Keep the Onion and Pak Choi separate.
Mix the Miso, Tomato Puree, Soya Sauce and Orange Juice. Grate in the Ginger and Squeeze the Garlic through a press. Keep the liquid in a jug next to the Wok ready to add to the veg.
In a very hot Wok, fry the Onion for a minute to soften. Throw in the rest of the veg (except the Pak Choi) and fry for two minutes. Add the liquid to the Wok and mix for a minute. Add the Pak Choi and fold it in to the veg. It is vital to keep the Wok very hot throughout the whole cooking process. Add some chopped Coriander.
Serve it on a bed of Rice, or Noodles, or as a side dish.