Growing Chefs! Ontario Miso Honey Stir Fry
Miso Honey Stir Fry
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Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment and ingredients needed for the recipe before you get started.
Get Prepped!
Peel garlic, and grate finely with a rasp, or alternatively mince very finely with a chef’s knife.
Peel ginger with a spoon, and grate finely with a rasp.
Measure out miso, honey, rice vinegar, soy sauce, sriracha, vegetable stock, and combine.
Measure cornstarch and mix with 1 tablespoon of water and set aside.
Measure out grape-seed oil and set aside.
Cut zucchini in half lengthwise, and then slice on a slight bias into ¼ centimetre thick pieces. Place into a bowl.
Peel carrot, and cut in half lengthwise, and then slice on a slight bias into ¼ centimetre thick pieces. Place into a separate bowl.
Cut pepper in half, and remove inner seeds, stem and pith. Slice into a julienne about ½ centimetre thick pieces. Place into a separate bowl.
Cut broccoli into medium sizes florets, and julienne the stalk into pieces similar sized to the peppers. Place into a separate bowl.
Cut the chicken up into thin strips.
Get Cooking!
Preheat the stove to high heat, and add half of the grapeseed oil to the wok and let heat.
Add the chicken, and cook stirring constantly until cooked through, about 5 minutes. Remove from the wok and place in a clean bowl until needed.
Add the carrots, and let them cook stirring constantly for 1 minute.
Add the peppers, and let it cook stirring constantly for 1 minute.
Add the broccoli, and let it cook stirring constantly for 1 minute.
Add the zucchini, and let it cook stirring constantly for 1 more minute.
Add the chicken back into the pan, along with the garlic and ginger and cook until garlic is fragrant, about 1 minute.
Add all of the sauce into the pan, and scrape the bottom of the wok to deglaze. Let reduce slightly, and cook about 3 more minutes.
Stir the cornstarch and water slurry, and add it into the pan to thicken the sauce. Let cook about 2 more minutes. Taste for seasoning and adjust adding more salt if needed. Serve stir fry with rice or noodles.
Growing Chefs! Ontario Recipe
Miso Honey Stir Fry
Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment and ingredients needed for the recipe before you get started.
Get Prepped!
Peel garlic, and grate finely with a rasp, or alternatively mince very finely with a chef’s knife.
Peel ginger with a spoon, and grate finely with a rasp.
Measure out miso, honey, rice vinegar, soy sauce, sriracha, vegetable stock, and combine.
Measure cornstarch and mix with 1 tablespoon of water and set aside.
Measure out grape-seed oil and set aside.
Cut zucchini in half lengthwise, and then slice on a slight bias into ¼ centimetre thick pieces. Place into a bowl.
Peel carrot, and cut in half lengthwise, and then slice on a slight bias into ¼ centimetre thick pieces. Place into a separate bowl.
Cut pepper in half, and remove inner seeds, stem and pith. Slice into a julienne about ½ centimetre thick pieces. Place into a separate bowl.
Cut broccoli into medium sizes florets, and julienne the stalk into pieces similar sized to the peppers. Place into a separate bowl.
Cut the chicken up into thin strips.
Get Cooking!
Preheat the stove to high heat, and add half of the grapeseed oil to the wok and let heat.
Add the chicken, and cook stirring constantly until cooked through, about 5 minutes. Remove from the wok and place in a clean bowl until needed.
Add the carrots, and let them cook stirring constantly for 1 minute.
Add the peppers, and let it cook stirring constantly for 1 minute.
Add the broccoli, and let it cook stirring constantly for 1 minute.
Add the zucchini, and let it cook stirring constantly for 1 more minute.
Add the chicken back into the pan, along with the garlic and ginger and cook until garlic is fragrant, about 1 minute.
Add all of the sauce into the pan, and scrape the bottom of the wok to deglaze. Let reduce slightly, and cook about 3 more minutes.
Stir the cornstarch and water slurry, and add it into the pan to thicken the sauce. Let cook about 2 more minutes. Taste for seasoning and adjust adding more salt if needed. Serve stir fry with rice or noodles.