A stir fry is the perfect weeknight dinner! I have tossed in a lot of left over vegies that otherwise would go to waste. I wanted to try making a sauce myself, because store-bought sauces are so full of sugar. This sauce was delicious! I made a big batch and will leave it in the fridge in an air tight jar for 1-2 weeks.
Prep the sauce on the weekend so you can just cook and eat when you're in a rush.
- For the sauce
- 40 grams dried shiitake mushrooms
- 2 tbsp vegetable oil
- 2 cloves garlic, finely minced
- 1 tsp finely grated ginger
- 2 tbsp soy sauce
- 2 tsp miso paste
- 1 tsp coconut sugar or maple syrup
- 1/2 tsp five spice powder
- 2 tsp dark sesame seeds
- For the stir fry
- 3 baby bok choys, halved
- 1 bag of broccoli florets
- 3 carrots, sliced
- 1 bag of sugar snap peas
- 1 red onion, chopped
- 300g tofu (use pre-marinated one or marinade while making the sauce in soy, mirin, miso paste, maple syrup and rice wine vinegar)
- Pickled ginger (optional)
- Step 1 Rinse the shiitake mushrooms and add to a bowl which is covered with water. Soak for 30 minutes.
- Step 2 Rinse the mushrooms after 30 minutes, and save the water. We will use this later.
- Step 3 Heat some oil in a pan and add the mushrooms. Cook for 3-5 minutes. Add ginger and garlic. Cook and stir for another minute.
- Step 4 Add 1 cup of the mushroom liquid to a food processor and transfer all the other ingredients in the food processor.
- Step 5 Blend until smooth and wait until the sauce is cooled to transfer to an air tight container in the fridge.
- Step 6 To make the stir fry, simply add all the vegies to a big stir fry over medium heat. I start with the onion, then add the broccoli and carrot, after 4-5 min I add the rest and leave covered over medium heat stirring occasionally for another 3-4 minutes.
- Step 7 Stir the sauce through and serve while hot with a side of pickled ginger.