For the past week, I’ve been relishing the spring weather in all it’s bounty. It’s been asparagus this and fresh strawberry that and I even managed to get in a game or two of badminton! However, when I looked into the fridge this evening, I was disappointed. It seemed that I had delved too quickly into my spring supply of produce that only winter vegetables were left, tucked into the nether regions of the vegetable drawer. Instead of making another hearty soup (groan!), I spotted a lemon and set in motion plans to put a bit of spring into dinner. A stir-fry would be perfect for my needs and instead of making a heavy sweet n’ sour sauce to go with it, I whipped up a light n’ lemony sauce that was just perfect! I served the stir fry on top of plain ol’ spaghetti, but I’m sure brown rice would be an even lovelier accompaniment. As for the vegetables, you can use whatever you’ve got in your fridge which is exactly what I did.
vegetable stir fry with lemon-miso sauce
1 T oil
1 head broccoli, broken into florets
2 carrots, sliced into coins
1/2 head cabbage, sliced into strips
1 green pepper, diced
1/2 onion, diced
a few shakes of soy sauce
for the sauce:
juice & zest of 1 lemon
1 T miso
1 t hot water
1 t soy sauce
1 T honey
2 cloves garlic, minced
1 inch piece of ginger, grated
1/2 t cornstarch
a few shakes of sesame oil & sriracha
1. In a measuring cup, whisk together the sauce ingredients and set aside.
2. Heat oil over high heat in wok. Add vegetables and toss until glistening. Add in a few shakes of soy sauce and keep stirring until vegetables are tender-crisp. Pour sauce over vegetables and stir until well coated. Cook for another minute and serve over rice or noodles.