Stir-Fried Miso Glazed Vegetables

All miso has a distinctive flavor, but different types vary widely in taste and appearance. “Aka” often called “red miso”, is actually brown. It is intensely flavored and very salty.

1/4 tsp. chili flakes, to taste
1/4 cup sake
2 tbsp. granulated sugar
1 tbsp. soy sauce
2 tbsp. red miso
1 tbsp. sesame oil
1 tbsp. fresh ginger, chopped
8 fresh shiitake mushrooms
1 bunch scallions, ends trimmed, steamed 30 seconds until wilted
1 bunch pencil asparagus, ends trimmed, steamed 3-4 minutes until just tender and bright green
1 tsp. white sesame seeds

Serves: 4

Preparation Instructions:
Estimated Time: 30 minutes

Heat wok over medium heat, add chili flakes, sake, sugar, ginger and soy sauce; cook just until sugar dissolves. Remove from heat and whisk in the miso and oil until sauce is blended.

Combine the shiitakes, scallions, and asparagus together with the miso glaze.

Stir-fry the marinated vegetables over medium-high heat until lightly browned.

Place vegetables on a serving plate and sprinkle with sesame seeds before serving.

Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Shiitake Mushrooms

SHIITAKE Mushrooms
Good source of:
  • Riboflavin and Pantothenic Acid, which aid metabolism
  • Niacin, an essential nutrient

With a rich and woodsy flavor, shiitakes work as well with seafood as with beef, lamb or pork. Great in Asian and many other ethnic cuisines. Remove and discard stems before use.