Another easy stir-fry sauce that you’d like to keep. It’s full of umami kick and goes REALLY well with rice! Recipe learned from Japanese.
I like to eat colourful vegetables to intake more different nutrients (and microbes!). Besides, don’t you think they look good and make you mouth-watering?
The original reference recipe was to bake the vegetables for 45 minutes to make the vegetables a little crispy, but I thought it took too long and didn’t bother to heat up a big oven. So I sautéed it, which was more or less the same.
A Side Note: Is Miso Bad For You?
Although miso is high in sodium that some people tend to avoid, studies have shown that there is no obvious relationship between eating miso and suffering from stomach cancer. Learn more from the book author of ‘How Not To Die’, Dr. Greger – is miso healthy?
Recipe of Beet and Peppers with Miso Honey Sauce
Learn how to make this miso honey sauce! Then stir-fry with any vegetables you have on hand (meat and fish will work too!).
Ingredients
Serves 2
- 1 small cooked beet
- ½ small carrot
- ¼ red pepper
- ¼ green pepper
- ¼ onion, sliced
- salt and pepper
For the Miso Honey Sauce
- 10 g butter
- 1 clove garlic, sliced
- 1 tbsp miso
- 1 tbsp cooking wine*
- 1 tsp honey
- ¼ tsp cinnamon powder
- 1 tbsp water
*Note: I used Shaoxing wine, you can use mirin for more Japanese flavour.
How to Make
- Cut the peppers, carrot and beet into similar-sized chunks.
- Heat 1 tbsp of oil in a pan over medium heat, sauté the onions until softened and fragrant, then add carrots and peppers with a pinch of salt and pepper. Cover and let it cook till almost done, then add the cooked beet to heat through. Set them aside.
- In the same pan, melt the butter over low heat, fry the garlic until fragrant. Meanwhile, mix the miso, cooking wine, honey, cinnamon powder and water in a small bowl and pour into the pan.
- Return the veggies back to the pan. Give everything a nice stir-fry and serve with hot steamed rice.
