In the past, I have only associated miso paste with making tofu miso soup. However, I have learned that miso paste has greater use than just making soup. Due to its potent salty and savoury taste, it is versatile enough to be used as a marinate as well as to amp up the savouriness in my vegan mac ‘n’ cheese.
And here comes another use for miso paste: to make stir fry!
I have came across a shrimp stir fry recipe which requires Tau Pan Cheong, which is a type Chinese stir fry sauce made of fermented soy beans, chili and other seasonings. So I thought since I don’t have Tau Pan Cheong on hand, I could substitute it with miso paste and some fresh chopped chilli and other complementary seasonings. I have also decided to add some tomato paste to soften the savouriness of the miso paste as well as to add some colours to the dish. After all red is a delicious colour, don’t you agree?
On thing led to another, this delicious shrimp stir fry was the final product. And shall I add that this dish also required little effort and time to make?
PrintShrimp and Snow Peas Stir Fry with Chili, Miso & Tomato
Generous servings for two people with rice
- ½ Tbsp miso paste
- 2 Tbsps tomato paste
- 4 Tbsps water
- Cooking oil
- 200g snow peas, trimmed & washed
- 1 long red chili, deseeded & roughly chopped
- 2 spring onions (scallion), sliced
- 400g peeled shrimps
- ½ tsp ground white pepper
- Drops of sesame oil
- In a small bowl, whisk miso paste, tomato paste, a teaspoon of sugar and 4 tablespoons of water until well combined with a fork. Set aside.
- In a large stir fry pan, add cooking oil. When the oil is hot, add snow peas with a pinch of salt and sugar. Saute until they turned bright green, slightly soft but with a bit of crunch. Transfer to a plate and keep warm.
- In the same pan, add ¾ of the chopped chili (leave some for garnish later) and the WHITE SECTION of the sliced spring onions (leave the green part for garnish later). Add more cooking oil if necessary.
- When the chili and spring onion becomes aromatic, add shrimps and white pepper.Saute until they just turned opaque.
- Add the miso-tomato mixture to the shrimps and cook until the sauce is heated through. Check for seasonings and add soy sauce and/or sugar if needed.
- Add a couple of drops of sesame oil before removing the stir fry from the heat.
- Serve immediately with the remaining chopped chili and spring onions.
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