Miso is a fermented soy bean paste that is loaded with all things savory, sweet, and deliciously right about East Asian cuisine. I know it may feel a bit like an over-commitment when you pick up that tub from the grocery store, but go with me on this one. The further down the miso rabbit hole you dig, the more you’ll wonder just how it is you got so far, for so long, without it.
| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/3 cup miso
- 3 tablespoons honey
- 1 1/2 tablespoons soy sauce
- 1 tablespoon sriracha
- 1 tablespoon peanut or canola oil
- 1 pound medium shrimp, peeled and deveined
- 1 clove garlic, finely chopped
- 1 red bell pepper, seeded and sliced
- 1 cup shredded carrots
- 1 cup snow peas, sliced in half
- 3 cups steamed white rice
- 1 1/2 cups mung bean sprouts
Instructions
- In a medium bowl, whisk together the miso, honey, soy sauce and sriracha. Set aside.
- Place a large skillet over high heat with the oil. Add the shrimp to the skillet and stir-fry until the shrimp just begin to turn pink, 2 to 3 minutes. Add the garlic, bell pepper, carrots and snow peas to the pan and continue stir-frying until the vegetables just begin to tenderize, about 1 minute. Add the reserved sauce to the skillet and stir-fry until the shrimp is cooked through and the sauce has thickened, 2 to 3 minutes.
- Adjust the seasoning with soy sauce and sriracha. Serve the stir-fry over the steamed rice garnished with the bean sprouts.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 300 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 3 g |
| Sugar | 13 g |
| Protein | 21 g |
| Cholesterol | 122 mg |
| Sodium | 959 mg |
Reviews
This was super simple and the sauce was great! I used brown rice noodles instead of rice. Awesome!
Easy, tasty, and has quickly become a weeknight staple for us.