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
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
- In a small bowl, mix the miso, sugar, soy, and sake well. Set aside.
- In a large pan or wok over medium-high heat, fry the chili, garlic, and ginger in oil for 30 seconds.
- 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.
- Add mushrooms and zucchini, then turn heat down to medium. Continue to stir-fry until vegetables are tender, about 7-8 min.
- Like a bay leaf, remove the dried chili. It probably won’t be tender enough to be pleasant to eat.
- 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.
- Serve hot with rice. My default at home is a brown basmati rice.