Magic Miso Dressing

February 3, 2021

Yeah, so I know I haven’t bothered posting recipes in a while. When the whole pandemic started, cooking felt so cozy. I spent March and April making afternoon popcorn on the stove with plenty of butter; stirred chocolate chunks into brownies, had chicken noodle soup bubbling at the ready.

And then. You know what happened. It happened to you, too. Cooking ennui and downright burnout happened. I could blame myself but I don’t. Both girls were home and had completely different schedules, as did my husband, who has been going through the work equivalent of Chinese water torture. This resulted in a lot of extra meals made at weird times for different people. It still isn’t over.

People at my house are also depressed and despondent on different schedules, so at any point one or more members of the family lose their appetites altogether. The only living thing in my house who still appreciates food is the dog.

These are dark days for a cook, I tell you.

But one of the good things that came out of the pandemic are recipes like the one I share here. It’s easy. It’s versatile–I mean, this shit is good on anything. It’s especially magic on any kind of vegetable or rice bowl or protein. You can quadruple the recipe and just keep it in your refrigerator for whenever. It’s not too spicy or assertive for most kids. Add it to stir fry and viola! Your job is done.

So here’s my latest Mommy’s Little Helper (it’s legal, so yay).

 

 

Miso Ginger Sauce for Broccoli, Snap Peas or other Damn Stuff

serves 4

 

Mix together:

2 tablespoons white miso

1 tablespoon grated fresh ginger

1 tablespoon honey or pure maple syrup

1 teaspoon sesame oil

1/2 teaspoon soy sauce

1/2 teaspoon rice vinegar

2 tablespoons sliced scallion (optional)

dash of chile flakes, if desired

Set aside (or you can double/triple this and keep in your refrigerator).

 

Heat 2 tablespoons neutral oil (canola, peanut etc.) in a skillet and add 8 cups broccoli florets (or a mixture of any veg–mushrooms are brilliant, as are Brussels sprouts, snow peas, zucchini, sliced onion, blahblahblah). Cook 2-3 minutes until starting to char. Add about 3 tablespoons water and cover/steam 2-3 minutes. Add miso mixture and toss to coat. Top with sesame seeds and scallions, if desired. Hoover down. Try to relax and really taste it. Do not ponder the futility of it all.

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