Serve this strong miso mushroom stir fry as a side dish with steak! Or as a vegetable stir fry with steamed rice… Enjoy this one!
I don’t often buy oyster mushrooms because they are not readily available here.
Last week I saw some while doing my grocery shopping so that was a quick decision! Sounds like a good opportunity to make a powerful miso mushroom stir fry…
Easy Miso Mushroom Stir Fry
Do you like oyster mushrooms?
I love the way my favorite restaurant in El Medano here in Tenerife serves them.
Grilled until crunchy and brushed with a mixture of garlic, olive oil and chopped parsley.
My initial idea was to do exactly the same as well today, but then I saw the red miso in my pantry and I changed my mind.
This miso mushroom stir fry is a great side dish for a good steak dinner!
Main or Side Dish
Serve this mushroom stir fry over cooked rice as a vegetarian meal.
Well, at least if you don’t add fish sauce that is. Or add extra white mushrooms or any other type of mushroom to make it even more appetizing!
I prepared this stir fry in my fabulous KitchenAid Cook Processor but a simple non-stick frying pan or wok will also do of course! For the complete step by step Cook Processor recipe: scroll down to the second recipe below!
Do you love mushrooms?
Then you should check out my creamy mushroom spaghetti with garlic and ricotta!
Enjoy!
Easy Miso Mushroom Stir Fry Recipe
Serve this strong miso mushroom stir fry as a side dish with steak! Or as a vegetable stir fry with steamed rice then... Enjoy this one!
- 1 lb oyster mushrooms (450 g), chopped into large bits
- 1 tbsp fish sauce
- ½ inch fresh ginger (1 cm)
- 1 medium garlic clove
- 2 tbsp fresh parsley chopped
- ½ tsp sesame seeds
- 1 tsp miso paste
- 2 tbsp olive oil
- 2 tbsp water
- pepper
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Peel the garlic clove and the chunk of ginger. Chop both up very finely. Then add them together with the olive oil, the oyster mushrooms and add pinch of pepper to a large wok or non-stick frying pan.
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Place the pan over high heat and stir fry the garlic, ginger and mushrooms for 5 minutes. Then combine the water and the red miso paste in a small cup. Add the miso water to the mushrooms and season with the fish sauce.
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Stir the mushrooms well again and let them fry for another 2 to 3 minutes. Then take the pan off the heat and check the seasoning. Add extra pepper to taste if necessary. Sprinkle with the freshly chopped parsley.
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Stir the mushrooms well. Then transfer them to a serving bowl and sprinkle with the sesame seeds. Serve hot.
Easy Miso Mushroom Stir Fry – KitchenAid Cook Processor
I don’t often buy oyster mushrooms because they are not readily available here.
Last week I saw some while doing my grocery shopping so that was a quick decision! And that sounds like a good opportunity to make an powerful oyster mushroom stir fry…
I love the way my favorite restaurant in El Medano serves them: grilled crunchy and brushed with a mixture of garlic, olive oil and freshly chopped parsley. A type of pesto by the name of mojo verde.
Mojo Verde
My initial idea was to do that as well, but then I saw the red miso in my pantry and I changed my mind.
You can serve this mushroom stir fry over some cooked rice as a vegetarian meal.
Or add extra white mushrooms or any other type of mushroom to make it even more appetizing!
Enjoy!
Easy Miso Mushroom Stir Fry Recipe
- 1 lb oyster mushrooms (450 g), chopped into large bits
- 1 tbsp fish sauce
- ½ inch fresh ginger (1 cm, peeled
- 1 medium garlic clove peeled
- 2 tbsp fresh parsley chopped
- ½ tsp sesame seeds
- 1 tsp miso paste
- 2 tbsp olive oil
- 2 tbsp water
- pepper
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Insert the MultiBlade in the bowl. Add the garlic and ginger. Then close the lid and press Pulse for 10 seconds. Open and scrape down the sides of the bowl.
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Replace the MultiBlade with the StirAssist. Add the oyster mushrooms, fish sauce, a pinch of pepper and the olive oil to the bowl and close the lid. Select FRY P2 and press Start. Adjust the time to 4 minutes (instead of 10 minutes). Then press Start again to activate Step 1.
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Combine the water and the red miso paste. After Step 1 pour in the miso water.
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Close and press Start again to activate Step 2. Once finished, press Cancel to exit the keep warm mode. Add the freshly chopped parsley.
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Press Quick Stir for 10 seconds. Then scoop the oyster mushrooms into a bowl, sprinkle with the sesame seeds and serve hot.
Easy Cucumber Miso Stir Fry
And here is a bonus recipe!
Also another vegetable miso stir fry as well.
The hubs has a hard time digesting raw cucumber but he does love the taste so I always try to find cucumber recipes he will adore.
Like this cucumber stir fry!
I used to put raw cucumber in the microwave for 10 seconds just to remove that stronger flavor. I do the same with spring onions and raw onion. In this next stir fry below I quickly bake the raw cucumber in a great and flavorful mixture of fresh ginger, onion, fish sauce and red miso.
Alternative
If you don’t have red miso, then you can replace it by oyster sauce or soy sauce. It is not a perfect flavor match but at least it brings enough Asian flavor into this dish.
We loved it, delicious!
Pan frying the fresh cucumber quickly keeps it still crunchy in the end, it should not be mushy at all. Stir fried cucumber also tastes like fresh zucchini to be honest, yum!
Dig in!
Easy Cucumber Miso Stir Fry Recipe
- 1 fresh cucumber
- 1 tsp miso paste
- 3 tbsp onion chopped
- 1 tbsp fresh ginger grated
- garlic powder
- 1 tbsp vegetable oil
- ½ tsp fish sauce
- ½ tsp sesame seeds
- pepper
- salt
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Slice the cucumber half lengthwise and chop it into thick bits. Pour the vegetable oil in a wok or large non-stick pan and add the onion.
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Place the wok over high heat and stir fry the onion for 2 minutes. Then add the grated fresh ginger and season with the fish sauce and a pinch of pepper and garlic powder.
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Stir fry the onion for 2 more minutes. Then add the chopped cucumber. Add the miso paste and 3 tablespoons of water.
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Stir fry the cucumber for another 3 minutes. It should still be crunchy. Then take the wok off the heat and check the seasoning. Add extra pepper, garlic powder or fish sauce to taste if necessary.
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Scoop the cucumber into a bowl and sprinkle with the sesame seeds. Serve hot.
