My grandparents and mom ran a small restaurant in Hong Kong before immigrating to Canada. My mom would tell me stories of how she helped out in the kitchen when she was kid and was too short for the stove. The quick solution for her was to stand on a stool when she cooked (there’s probably 5 WCB/Worksafe codes being broken there). They brought those culinary skills over to Vancouver and into our kitchen…and I sort of became their sous chef during my childhood. I remember the days when I’d be in the middle of homework and when 5-6pm came around I’d drop my pens and books and went straight into the kitchen. The techniques I learned are pretty old school and pretty cool when I think about it: how to use my hand to figure out amount of water to use to cook rice, how to slice and marinate meats so that they are incredibly tender in the stir fry, and how to cook greens so that they still look bright and fresh. Another thing I learned is how to experiment and put a sauce together to sauteed and stir fry…and it’s not just soy, oil, sugar, garlic etc. I think my mom’s cupboard has at least 8-12 different bottles of soy or cooking sauce at any one point.
I’m all about testing stuff so this happy accident of ‘whatever was in my kitchen’ worked out well. This sauce base can be used for a small veggie stir fry for 2 people (ie green beans, broccoli, etc)…and in my case for noodles :)
Side note: I don’t really measure things when I do a stir fry…so the below are estimates :)
1 tablespoon of yellow or shiro miso paste
1 tablespoon of rice Wine Vinegar
1/2 tablespoon Soy Sauce
1 teaspoon of chilli oil (and/or chilli sauce)
Optional: 1 teaspoon of chilli sauce (I prefer NOT using Sriracha) ..I like my heat ;)
1/2 teaspoon of sesame oil
2 teaspoons of cornstarch
3 tablespoon of water
1) First just saute your veggies in the wok / pan. Best to saute minced/sliced clove of garlic first then add your veggies
2) Dilute miso with 2 tablespoons cold water
3) Dilute corn starch with remaining water. Mix everything together until it becomes a sauce
4) Add the spicy miso sauce to the veggies. Keep stirring and stir frying until sauce is thickened and veggies all covered with it
That’s it and enjoy!