Miso Cabbage Asparagus Stir Fry
MAKE LEFTOVERS GREAT AGAIN
As you know, I am truly resourceful when it comes to cooking and I absolutely love making fusion creations. Part 2 of leftovers made great again: this simple stir fry consisting of (the title kinda gave it away, eh…) cabbage, asapargus and miso. To continue the theme using your original creation leftovers to make even better and tastier original creations. Of course, there’s little chance you would eat this dish on its own, this might be one of the easiest dishes you can just “throw together” in a few quick minutes. This Miso Cabbage Asparagus stir fry is the perfect side dish for an Asian-fusion meal or FEAST!
LEFTOVER INGREDIENTS TO THE RESCUE
Let’s paint the picture. It’s Tuesday night and you get home from work. Some fresh items in the crisper and some scraps of that leftover [whatever] from your last lazy trip to Costco or Safeway… do you reach for the phone/computer and order take-out? It’s a 48 minute wait for delivery.
Well, I wouldn’t be a very compelling DIY food blogger if I encouraged you to order in. …so be creative!
All you’ll need for this delicious makeshift dish is:
- Handful of cabbage
- Handful (or two) asparagus
- Half White or yellow onion
- Miso paste
- Sesame Oil
- Maybe a couple other things (garnish, soy sauce, salt & pepper)
To give this a shot, follow these simple instructions – as always, if you don’t have exactly what’s in here, substitute! Don’t forget to leave us your thoughts in comments below as well.
Miso Cabbage Asparagus Stir Fry
Equipment
- Wok or Frying Pan (L)
Ingredients
- 1 cup cabbage thick shredded
- 1-2 cup (s) asparagus washed and cut into 3-4 inch pieces
- ½ onion yellow or white
- 1½ tbsp miso paste
- 1 tbsp cooking oil (vegetable/canola/peanut/avocado)
- ½ tbsp sesame oil
- salt and pepper to taste
- soy sauce to taste
- green onion/cilantro to taste, garnish
- sesame seed dried, garnish
Instructions
- In wok, heat cooking oil to medium-high heat.
- Once oil is heated, drop in vegetables in order of longest cooking to shortest – basically, start with onions, add next two immediately after. Cabbage will cook quicker than asparagus, but also tastes better limp than crispy in this situation, so use your own discretion.
- Immediately stir in the miso paste (1-2 tbsp of water, optional), steam for 3-4 minutes, or until cabbage becomes soft and miso can be sauced over all ingredients.
- Season with soy sauce, salt and pepper, to taste. Remember, miso is super salty, so keep that in mind.
- After total 10-12 minutes (or less), remove from heat, serve and enjoy!
EAT IT ON ITS OWN… OR DON’T!
This Miso Cabbage Asparagus Stir Fry dish is best served with some easy white rice!
OR TRY IT AS PART OF A FEAST:
- Blackbean Broth Udon
- Gochujang Chicken with Green Beans and Corn
- Pulled Ribs with Zucchini and Red Pepper
- Glutinous Black Rice
WE WANT TO HEAR FROM YOU!
I absolutely love anything Asian-fusion but I’m from Canada and need more tricks! Any family secrets? Any stories?
Subscribe (to the right) and follow us on IG: @homecookedfeast give us a comment! We’re looking forward to hearing from you.
Thanks for stopping in!
Enjoy food; enjoy life. – HCF