Ginger-Miso Stir Fry

Another one for intuitive cooking.

I was at my mom’s last weekend, and she had just done a big produce grocery shopping, and thought it would be nice if we made a healthy stir-fry for dinner on Saturday. I had us pick up some ginger and miso, as I’ve been finding that it makes a great combination for a stir-fry sauce.

The veggies here were peppers, onions, carrots, cucumber (yes, cucumber works well in stir-fry!) and bok choi.


Served over sweet potato noodles, and topped with some srirachca. Pan seared tofu is also there.

This is intutite cooking, so I am not adding amounts- do what seems right!

Ginger-Miso Stir Fry Sauce

  • Yellow miso
  • minced or grated ginger (as much or as little as you like)
  • a splash of tamari
  • a little more than a splash of rice wine vinegar
  • a drizzle of sesame oil
  • water or vegetable broth to thin
  • optional (and not used this time): agave or brown rice syrup to taste
  1. Spray a small pan with oil and brown the ginger.
  2. Add the miso, tamari, vinegar and sesame oil.
  3. Add a small amount of liquid and stir to dissolve the miso. Do not bring to a boil.
  4. Add enough liquid more to bring to a consistency you like; add sweetener if desired.
  5. Heat, but do not boil. Add to your veggies when they are ready.

I probably used about 2 tsp of miso. You can use more or less if you like! I’ve done this sweetened before, but it really doesn’t need it.

I know intuitive cooking can sound intimidating, but with a list of basic ingredients, I’m sure you can do it!

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