Miso stir fry

This super quick and easy to make. You can swap in other green veg if you don’t have those listed. Can be served with brown rice or another wholegrain, and add grilled fish, prawns or chicken if you like.

Miso is a magic ingredient, made from fermented soy beans. It’s packed full of nutrition and flavour.

Serves 2

From Tom Kerridge.

Ingredients

• 3 tbsp white miso paste

• 2 tbsp soy sauce

• 1 tbsp mirin, or white wine vinegar

• 3–4 tbsp water

• ½ tsp olive oil

• ½ tsp sesame oil

• 3 garlic cloves, finely chopped

• 2.5cm piece fresh ginger, finely chopped

• 125g tenderstem broccoli

• 125g asparagus

• 125g mangetout

• 175g cavolo nero, ribs removed and roughly chopped (100g prepared weight)

• 100g Chinese leaf cabbage, thickly shredded

• 100g rainbow chard, roughly chopped into thirds

Method

In a small bowl, mix the miso paste, soy sauce and mirin with 2 tbsp water until smooth.

Place a large non-stick wok over a high heat. When it is almost smoking, add the oils, garlic and ginger and stir-fry for 1–2 minutes, until the garlic is golden – don’t let it burn.

Add the broccoli and asparagus with 1 tbsp water. Stir-fry for 1 minute, then toss in the mangetout and stir-fry for a further 1 minute. Add a splash more water if the pan looks like it’s drying out.

Add the cavolo nero, cabbage and miso mixture and stir-fry for 1–2 minutes or until the cabbage is cooked and wilted. Add the chard and cook for another minute, then remove the wok from the heat.