Stir frying is one of the simplest ways to whip up dinner in a flash. As I was growing up, that’s basically what we subsisted on: various stir fry meals (okazu) and miso soup. Another great thing about stir-frying is that you can throw in almost any kind of vegetable leftover from other recipes lying around your fridge. I also had some extra abura-age from making inarizushi (cone sushi), so I cut those up and threw it into the skillet as well.
Here’s my stir fry recipe that uses a miso sauce, which is typically Okinawan. Recipe is adapted from the one featured on the HECO Electric Kitchen show in 1999.
2 T. Canola oil
1 onion, sliced
2 stalks of celery, chopped*
2 carrots, julienned*
2 long Asian eggplants, cut in 1/4″ diagonal slices
2 zucchinis, peeled, cut in half length-wise and sliced (you may also use any other type of squash such as togan or nabera/hechima)
1 cup dashi (soup stock)
3 T. white miso
1/4 cup mirin
1 t. sesame oil
1 block firm tofu, cubed
Salt and pepper to taste
In a skillet, heat oil. Saute onion and celery until tender. Add carrots, eggplant, and squash: cook for about 2 minutes. Add dashi, miso, mirin, and sesame oil. Cook until squash is slightly tender. Add tofu and cook until heated. Season with salt and pepper.
*Vegetables are interchangeable and optional. I threw these in because I had them in my refrigerator. You may also garnish with green onions.
This recipe was originally posted to my (now private) blog, Champuru.net in May 2009.