Stir-fried Vegetables with Chili, Lemongrass and Miso Soup
4 servings
30 minutes
Fried vegetables with chili, lemongrass, and miso soup is a vibrant dish of Japanese cuisine that combines rich flavors and textures. The roots of this recipe trace back to traditional Japanese gastronomy where fresh vegetables and aromatic spices play a key role. Spicy chili adds zest, lemongrass brings citrus notes, and miso soup enriches the umami flavor. The vegetables are sautéed to a light caramelization while maintaining a crunchy texture, and the noodles make the dish hearty. This recipe is perfect for a light dinner or warm lunch, providing a balance of nutrients and exquisite Eastern taste.
1
Heat the wok over medium heat for 1-2 minutes until smoking, then add vegetable oil. Add minced garlic, chili, and lemongrass, and stir-fry for 30 seconds. Add chopped onion and leek, and stir-fry for another minute. Add the remaining chopped vegetables, sprinkle with salt, sugar, and drizzle with soy sauce. Stir-fry for 3 minutes until the vegetables are tender.
- Vegetable oil: 3 tablespoons
- Garlic: 1 clove
- Red chili pepper: 1 piece
- Lemongrass: 1 stem
- Red onion: 1 head
- Leek: 2 pieces
- Snap peas: 12 pieces
- Bean sprouts: 0.3 glass
- Baby corn: 10 pieces
- Pak choi (bok choy): 4 pieces
- Salt: pinch
- Sugar: 0.5 teaspoon
- Light soy sauce: 2 tablespoons
2
Cook the noodles in boiling water for 2-3 minutes until soft. Drain and rinse under cold water. Heat the miso soup. Divide the noodles and vegetables into 2 bowls and pour the soup over.
- Noodles: 250 g
- Miso soup: 600 ml
