Name: Vegetable Stir-Fry with Garlic-Miso Sauce
Yield: Makes 4 servings
Ingredients: 3 tablespoons vegetable oil; 6 large garlic cloves, coarsely chopped; 1 tablespoon yellow miso; 1 teaspoon oyster sauce; 1/2 teaspoon sugar; 1 pound assorted vegetables (such as broccoli, green beans, eggplant, mushrooms, bell pepper and bean sprouts), cut into bite-size pieces; 1 jalapeño chili, seeded, thinly sliced

Thai red chilies are used at Keo's, but a sliced jalapeño chili will work just as well.

Recipe information

Yield
Makes 4 servings

Ingredients

3 tablespoons vegetable oil

6 large garlic cloves, coarsely chopped

1 tablespoon yellow miso

1 teaspoon oyster sauce

1/2 teaspoon sugar

1 pound assorted vegetables (such as broccoli, green beans, eggplant, mushrooms, bell pepper and bean sprouts), cut into bite-size pieces

1 jalapeño chili, seeded, thinly sliced

Preparation

Heat oil in heavy large skillet over high heat. Add garlic and sauté until golden, about 2 minutes. Add yellow miso, oyster sauce and sugar and stir to blend. Add vegetables and jalapeño and sauté until vegetables are crisp-tender, about 12 minutes. Serve immediately.

TagsStir-Fry Asian Garlic Root Vegetable Vegetable Miso Broccoli/Broccolini Green Bean Bean and Legume Mushroom Jalapeño Chile Main Dinner Lunch Dairy Free Nut Free Meal Prep Easy Quick Weeknight Meals Saute Bon Appétit

Recipe notes

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