I experimented adding miso paste to my stir-fry and it expectedly went well. I used pork and fresh vegetables, and the result is this glistening porky miso stir-fry.
1mediumred chili (red chilli in British English) - dried
3clovesgarlic - minced
1teaspoonginger - grated
600gramsground pork (minced pork)
4smallbutton mushrooms - sliced
2cupsbrocolli
2largezucchini - quartered lengthwise and cut into bite-size chunks
Instructions
Mix the miso, sugar, soy, and sake in a small bowl. Set aside.
In a large pan or wok over medium-high heat, fry the chilli, garlic, and ginger in oil for 30 seconds.
Add the pork and break it into small chunks using your spoon or spatula. Fry and constantly stir until pork is cooked. I like to fry it for a longer 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, broccoli and zucchini, then turn the heat down to medium. Continue to stir-fry until vegetables are tender, about 7 to 8 minutes.
Like a bay leaf, remove the dried chilli. 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 minutes. If the sauce gets too thick, add a bit of water.
Serve hot with rice. My default at home is a brown basmati rice.