Porky Miso Stir-Fry

stir fry miso sauce pork zucchini mushrooms

Have you ever bought a tub of miso to make miso soup, only to use only a little bit of it and not know what to do with the rest?  Here is something.

Instead of a regular teriyaki sauce, this method introduces an additional ingredient, miso, to give a lighter colour but deeper aroma while still yielding a fast cook time.  It’s a small adjustment to a household weeknight dish that goes great with rice and steamed vegetables on the side.

The vegetables I used today were pretty mild and they love to absorb oil, so this was a more fattening version.  One can always substitute with bold, micronutrient-rich vegetables such as bell pepper or dark greens.  For a more crunchy texture, one can add carrot or any sort of cabbage.

One can also, of course, use a different sort of meat or tofu.  But then it wouldn’t be packed with juicy, piggy flavour and therefore it couldn’t be called Porky Miso Stir-Fry.


Porky Miso Stir-Fry

Adapted from Cooking with Dog

Serves: 6
Time: 10 min prep; 20 min cooking

  • 2 Tbsp miso paste of your choice (more of this and the liquids you want it more saucy)
  • 1 tsp sugar
  • 2 tsp soy sauce
  • 2 Tbsp sake
  • 1 tsp mirin
  • 1 Tbsp vegetable oil
  • 1 dried red chili
  • 3 cloves garlic, minced
  • 1 tsp grated ginger
  • 600 g ground pork (more or less – this is a meaty version)
  • 4 button mushrooms, sliced
  • 2 large zucchini, quartered lengthwise and cut into bite-size chunks


  1. In a small bowl, mix the miso, sugar, soy, and sake well. Set aside.

??????????Golden Umami Goodness

  1.  In a large pan or wok over medium-high heat, fry the chili, garlic, and ginger in oil for 30 seconds.

??????????Always a precious moment for me

  1. Add the pork and break it into small chunks using your spoon/spatula.  Fry and stir constantly until pork is cooked.  I like to fry it for a longer amount of time, until it is nicely browned after the water content has evaporated, the fats have rendered, and the sugar has caramelized the sweet, sweet meat.

??????????Some would say this is burnt.  I would say this is heavenly.

  1. Add mushrooms and zucchini, then turn heat down to medium.  Continue to stir-fry until vegetables are tender, about 7-8 min.
  2. Like a bay leaf, remove the dried chili.  It probably won’t be tender enough to be pleasant to eat.
  3. Add the miso mixture to the stir-fry and cook for another 2 min.  If the sauce gets too thick, add a bit of water.

??????????Veggies softened; miso sauce added

  1. Serve hot with rice.  My default at home is a brown basmati rice.

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