- serves 4 people
- preparation 5 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 2 tbsp vegetable oil
- 2 garlic cloves, chopped
- 2 cups boiled homi (see note)
- 2 bunches of garlic chives
- 2 tbsp miso
- 1 tbsp mirin
Instructions
Heat a wok until smoking, then add the vegetable oil. Quickly brown the garlic, then toss in the homi and chives and stir-fry until the chives start to wilt.
Add the miso and mirin and toss until the miso is toasty and fragrant. Allow to cool for 1 minute, then serve.
Note
• To prepare the homi, boil whole for about 1 hour or until tender. Although not a substitute for homi, you could use this same recipe with mussels, oysters of even sliced chicken thigh fillet.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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