Shrimp & Chicken Stir-Fry with Miso Soup 

Each meal is well portioned and includes variety, which is the best spice.

Shrimp, Chicken, and mixed veggie stir fry with Miso Soup.

Our recipes are single-serving portions, but if you want to cook for two or four or food prep for your work week, you can multiply the portions as needed.

Ingredients

Stir-Fry

• 1 oz chicken cubed
• 3 medium shrimp
• 6 Snow peas cut into bite-sized pieces
• 1/4 Orange bell pepper cut into bite-sized pieces
• 1/2 Yellow summer squash cut into bite-sized pieces
• 3 small asparagus spears cut into bite-sized pieces
• 2 cloves of garlic
• 1/4 onion cut into strips 

Miso Soup

• 2-3 Mushrooms thinly sliced
• 1 tsp Chopped Chives
• 1 packet of Miso or 1 Tbsp of Miso Paste

Instructions

Stir Fry

1. In a small cup, mix the cornstarch and 4 Tbsp of water together until it forms a slurry.
2. Heat the pan to medium to high heat with 1 tsp of oil until oil is hot but not smoking, then add the chicken, onion, and garlic and stir until the onions start to soften.
3. Once the onions are soft and translucent, add the asparagus, snow peas, summer squash, bell peppers, water chestnuts, and/or any of the optional ingredients listed below.
4. Stir and cook until vegetables turn bright green and then add the shrimp (if you are cooking chicken, pork, or beef, add this first before the onions).
5. Stir and cook everything until the outsides of the shrimp are read and they have a firm texture before adding a sprinkle of the Chinese 5 Spice and Soy Sauce.
6. Pour the cornstarch slurry into the stir-fry while mixing continually until the sauce heats up. If it becomes dry, add small amounts of water to allow it all to boil. Once it boils, the cornstarch will thicken. The texture should be runny but not watery when it is at a boil.
7. Turn off the heat and continue stirring until the rest of the stir-fry items are coated in the mixture, the sauce will continue to thicken as it cools down.

Miso Soup

1. Bring 2/3 cup of water to a boil, add the packet, and stir until the granules have dissolved before adding the thinly sliced mushrooms and chives.
2. Let the soup sit for a couple minutes to cool and allow the flavors to blend.
3. Stir before serving and enjoy!

Optional Stir-Fry ingredients

Stir-fry is great because you can use all kinds of vegetables, nuts, and seeds.  The trick is to add items in order that they all end up optimally cooked by the end. Here is a list grouped by cooking time.  You’ll want to add items that take longer to cook at the beginning and shorter cooking times at the end. 

Longer cooking time:

• Carrots
• Broccoli
• Almonds
• Walnuts
• Shallots

Medium cooking time:

• Green beans
• Cauliflower
• Green bell pepper
• Bean sprouts
• Mini corn
• Bamboo shoots

Shorter cooking time: 

• Spinach
• Chard
• Sesame Seeds

This recipe is for information purposes only and does not substitute for professional medical advice. Please consult a medical professional or healthcare provider if you are seeking medical advice, diagnoses, or treatment.

Tools Used For This Recipe

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