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 laying 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.