Summer Vegetables and Soybean Miso in a Wok

Name: Summer Vegetables and Soybean Miso in a Wok (Natsuyasai no Mamemiso Itame)
Cuisine: Japanese
Ingredients: 1 tablespoon mamemiso (soybean miso); 1 tablespoon mamemiso (soybean miso); 2 tablespoons sake (rice wine); 2 tablespoons sake (rice wine); 1 teaspoon shoyu (soy sauce); 1 teaspoon shoyu (soy sauce); 1 teaspoon toban jiang (chile-bean sauce); 1 teaspoon toban jiang (chile-bean sauce); 1 teaspoon komezu (rice vinegar); 1 teaspoon komezu (rice vinegar); 1 tablespoon honey; 3½ ounces (1 medium-small) green zucchini, cut rangiri-style into 1¼-inch pieces; 3½ ounces (1 medium-small) yellow summer squash, cut rangiri-style into 1¼-inch pieces; 3½ ounces (1 medium-small) yellow summer squash, cut rangiri-style into 1¼-inch pieces; 3½ ounces (1 medium-small) yellow summer squash, cut rangiri-style into 1¼-inch pieces; 3½ ounces broccoli flowerets (about 1½ cups); 3½ ounces red bell pepper, cut into lengthwise strips; 3 ounces (1 medium) carrot, cut into ⅕-inch slices; 3 tablespoons vegetable oil; 2 garlic cloves, minced; 5 ounces cabbage leaves (about 2 large outer leaves), cut into 1-inch-wide strips; 5 ounces cabbage leaves (about 2 large outer leaves), cut into 1-inch-wide strips; 1 teaspoon tamari; 2 teaspoons potato starch or cornstarch, mixed with 1 tablespoon water; 2 teaspoons potato starch or cornstarch, mixed with 1 tablespoon water; 2 teaspoons potato starch or cornstarch, mixed with 1 tablespoon water

Natsuyasai no Mamemiso Itame

Preparation info

Yields
2
servings as a light main dish

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

This is a variation on the preceding recipe. The colorful vegetables create an astonishing look.

Ingredients

Sauce

1 tablespoon mamemiso (soybean miso)
2 tablespoons sake (rice wine)

Asia
Japan
Main course
Side dish
Vegetarian
Summer

Method

In a small cup, combine the miso, sake, shoyu, chile-bean sauce, komezu, and honey, and blend them into a smooth sauce.

In a medium pot of salted boiling water, parboil the zucchini, yellow squash, broccoli, red bell pepper, and carrot for 30 seconds. Drain the vegetables, and spread them in a wide, flat-bottomed colander to cool quickly. Wipe the vegetables dry with a pap