Stir-fry dishes are very versatile and fairly quick to prepare, and I often make them for lunch or a light dinner. I don’t tend to follow any specific authentic recipe , but rather, use whatever ingredients and flavoring I have around while cooking.
The following dish is one example of this attitude: mixing Asian flavors, such as Japanese miso paste and pickled ginger, Chinese Hoisin sauce, Korean Gochujang and kimchi and Thai lemongrass paste, with Moroccan Harissa paste and Middle Eastern date syrup, among other ingredients. This tasty mix of salty, sweet, acidic and spicy flavors, work well with the combination of crunchy and soft textured ingredients, along with fresh vegetables and herbs, creating a light, yet very filling, meal.
The protein I chose for this version was firm tofu, making the dish suitable for vegetarians. However, any other protein can substitute the tofu.
While it’s easier to use a wok for this type of cooking, a regular large pan can work just as well, as you can see here. As with any stir-fry dishes, advanced preparing of the sauce and cutting the fresh ingredients is the key to quick cooking.
Try this version, or mix and match to create your own, and enjoy.
* Miso paste is a Japanese salty condiment, made of fermented beans or grains. It is mostly used to prepare quick miso soup, but it can also be used to season different dishes. In the dish here, I’ve used brown rice miso, but any other types can be used instead.
* Gochujang is a Korean spicy-sweet paste. Note that it varies in texture and spiciness from one brand to another. I’ve used Bibigo’s brand in squeezable bottle, which has smoother texture than most types.
* Kimchi is a spicy Korean fermented and pickled vegetable condiment. The cabbage version, which is what I’ve used here, is the most popular. It is available in many supermarkets, or online.
Prep time: 20 minutes
Cooking time: 10 minutes
For the sauce:
4 Tbs soy sauce
2 tsp Harrisa paste (or any other chili paste)
1 Tbs pickled ginger, roughly chopped
1 Tbs finely chopped fresh ginger
1 Tbs finely chopped basil
2 Tbs unsweetened date syrup
1 tsp lemongrass paste
1 Tbs Hoisin sauce
1 Tbs Korean Gochujang sauce
2 tsp rice wine vinegar
For the stir-fry:
1.7 oz (50 grams) thin rice noodles
2 Tbs toasted sesame oil + for serving
3 scallions, roughly chopped + for serving
3-4 red mini peppers, thinly sliced
2 carrots, julienned
15.5 oz (440 grams) firm Tofu, cut into small cubes
¼ cup roughly chopped cabbage kimchi
1 can (14oz/400 grams) sliced bamboo shoots, drained
½ cup roughly chopped cilantro + for serving
2 cups fresh bean sprouts, washed and drained
1 L egg, beaten
½ cup roasted slated cashews, roughly chopped
1. In a small bowl, mix all the ingredients for the sauce. Taste and adjust seasonings according to your taste.
2. Place the rice noodles in a bowl, pour boiling water over it, and let sit for a couple of minutes, until they are soft. Drain and keep aside. Cut and prepare the Tofu and vegetables
3. Heat 1 Tbs of the oil in a large pan, over high heat. Add the scallions, peppers and carrots, and stir-fry for 1-2 minutes. Move the mix to one side of the pan, add the additional 1 Tbs oil to the empty side, and then the tofu and kimchi. Stir-fry for 1-2 minutes
4. Add the bamboo shoots and noodles and stir-fry to mix. Add the sauce and mix again. Add the bean sprouts, cilantro and egg, and stir-fry to combine. Add half of the cashews and mix again.
5. Divide into serving bowls, scatter chopped scallions, cashews and fresh cilantro on top, and serve immediately.