Miso Butter Stir
This miso butter stir-fry transforms simple coleslaw mix and broccoli into a savory, umami-rich side dish using miso paste, butter, and coconut aminos. It comes together in minutes and pairs with any protein.
Total
10 minServings
2Ingredients
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7 Ingredients
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Instructions
- 1
Add the bag of coleslaw mix to a large skillet or wok over medium-high heat.
- 2
Add the chopped broccoli and season with salt.
- 3
Cover the pan and let the vegetables steam for 3-4 minutes until they begin to soften.
- 4
Uncover the pan and push the vegetables to the sides to create a well in the center.
- 5
Add the miso paste and butter to the center of the pan.
- 6
Pour the coconut aminos over the vegetables.
- 7
Stir everything together, mixing the melted butter and miso into the vegetables, and continue to cook until the vegetables are done to your liking.
- 8
Serve immediately, optionally garnished with sriracha.
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Tips & Notes
Pro tips
- Cook over medium-high heat so vegetables stay crisp-tender; high heat risks scorching the miso butter.
- Whisk miso paste with a small spoon of warm liquid before adding to the pan to prevent clumping.
- Add sriracha at the end to control heat level and preserve its fresh spice.
- Use a coleslaw mix to skip prep and ensure even cooking in this quick recipe.
Substitutions
- Coleslaw mix → shredded fresh cabbage or broccoli slaw (increases cook time slightly)
- White miso paste → red miso paste (stronger, saltier flavor; use less)
- Butter → coconut oil or sesame oil (aligns with Asian flavors)
- Coconut aminos → low-sodium soy sauce or tamari (adjust to taste)
Storage & make-ahead
Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet over medium heat.
Common Questions
Can I use fresh cabbage instead of coleslaw mix?
Yes. Shred fresh cabbage and increase cooking time by 1–2 minutes to soften it.
What does miso paste do in this recipe?
Miso adds deep umami flavor and saltiness, reducing the need for extra salt.
Can I make this ahead?
Best served fresh, but leftovers can be refrigerated for up to 2 days and reheated gently in a skillet.
What can I use instead of coconut aminos?
Low-sodium soy sauce or tamari work well; adjust quantities to taste.
Is this recipe gluten-free?
Yes, if you use tamari or certified gluten-free coconut aminos instead of regular soy sauce.
