Broccoli Miso StirFry Starters

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These Broccoli Stirfry Starters came about when I realised how barren my fridge was when I opted to skip the shop at the end of a long week. I threw together what I had, and as luck would have it, it was pretty good! Plus, they turned out to be a great hack for my inevitable laziness in the future. 

It’s so much easier to eat something healthy and satisfying after a long day when most of the work is done for you. Convenience is a big issue when it comes to cooking. I keep a stock of these portioned stirfry sauces in my freezer so it takes the planning out of a midweek dinner.

This past week I’ve been feeling a cold coming on and felt the need to give my body a large dose of green to fortify my defenses. I grabbed all my favourite stirfry veggies from the market on the way home. I got peppers, bean sprouts, snow peas, chinese cabbage, mushrooms and asparagus. It was so easy to grab one of my handy stir fry starters from the freezer.

Once it was defrosted, I tossed it in my wok with some tofu and let it simmer while I washed and chopped my veggies. I threw everything in, added some konjac noodles at the end and cooked it until everything was just heated. With a healthy drizzle of sriracha and some toasted sesame seeds, I had a super healthy and delicious dinner in less than 20 minutes. 

Meal prepping sauces like this has been so helpful for weeknight dinners. Work smarter, not harder eh? Right now I’ve got a stock of these stirfry starters, beetroot pasta sauce, and pumpkin mac and cheese sauce all pre-portioned, waiting to be needed in my freezer. Give it a go and save yourself some hassle later.

Broccoli Miso StirFry Starters

Print Recipe

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Category: Vegan Meals
• Diet: Vegan

Ingredients

2 heads of broccoli

2 Tbsp Miso

1 Tbsp soy sauce

1/2 large leek

Water

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Instructions

1. Loosely chop broccoli and place in a large pot or steamer. Cook until tender.

2. Place all ingredients in a blender.

3. Blend until smooth, adding water as needed.

4. Pour mix into small containers (I use 300ml tupperware and divide equally), freeze for up to 3 months.

To use: place one frozen sauce puck into a wok, add a small amount of water and simmer. Toss in all your favourite stirfry veggies, tofu or beans and cook until tender. Serve over rice or noodles.

Keywords: Broccoli Miso Stirfry Starters

If you give this a try or have any questions please let me know in the comments! Bon Appétit!