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Mushroom Stirfry

Make Mushroom Stirfry at home with Water Chestnuts, Mellow Brown Rice Miso Paste, Garlic Minced, Soy Sauce, and Warm Water. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 can
• 1 tbsp
• 2 clove
• 2 tsp
• 1 cup
• 1 tbsp

Method (preview)

1. 1

   Dissolve the miso in the water.

2. 2

   Dissolve the cornstarch in a small amount of hot water and add to the miso, along with the soy sauce and 5-spice mix.

3. 3

   Set aside.

4. 4

   Heat the wok, then add the oil; heat for a minute and swirl around to coat the wok.

5. 5

   Add the garlic and ginger, stir around until the garlic starts to brown.

6. 6

   Add the mushrooms, toss for about 3 minutes until they start to soften.

7. 7

   Add the carrots, stir for about 2 minutes; then the broccoli, another minute; then the water chestnuts, another minute; then the tofu.

8. 8

   Add a splash of sake, stir for another minute or two as the steam melds everything, then pour on the sauce.

9. 9

   Stir until it thickens (about 3 minutes), then serve with rice or noodles.