nutritional information

Per Serving:

  • Calories: 207
  • Protein: 8 g
  • Total Fat: 11 g
  • Saturated Fat: 1 g
  • Carbohydrates: 24 g
  • Sodium: 656 mg
  • Fiber: 6 g
Vegan

Vegetable-Arame Stir-Fry in Orange-Miso Sauce

Vegetable-Arame Stir-Fry in Orange-Miso Sauce

5 servings

Here's a different take on the traditional vegetable stir-fry. It includes ginger, garlic and scallionsbasic ingredients in Chinese recipes. But this dish gets its spark from an orange-flavored miso sauce and arame, a delicate sea vegetable. Kudzu, a white, starchy powder used for thickening, is sold at Asian markets and natural food stores. Before you measure it, crush the lumps with the back of a spoon. This is great served over rice.
  • 1 cup arame (1 oz.)
  • 5 cups broccoli florets
  • 3 Tbs. olive oil
  • 7 oz. shiitake mushrooms, stemmed and thinly sliced (3 cups)
  • 2 tsp. salt
  • 1 large carrot, thinly sliced on diagonal
  • 5 oz. snow peas, cut on diagonal into 2-inch pieces (2 cups)
  • 4 cups cut Napa (Chinese) cabbage (2-inch pieces)
  • 4 cups cut bok choy (2-inch pieces)
  • ¼ cup vegetable broth or water
  • 6 medium cloves garlic, minced
  • 3 scallions (white and light green parts), thinly sliced
  • 2 Tbs. minced fresh ginger
  • 1 cup fresh orange juice
  • 2 tsp. chickpea miso (or other variety)
  • 1 ½ tsp. kudzu dissolved in 1 Tbs. fresh orange juice
  • 2 Tbs. soy sauce or tamari
  • 3 Tbs. raw sesame seeds
  • 1 tsp. dark sesame oil
  1. In large bowl, combine arame and 3 cups cold water. Let stand until softened, about 10 minutes. Drain; set aside.
  2. Meanwhile, in wok, bring 2 1/2 quarts lightly salted water to a boil over high heat. Add broccoli and cook just until dark green, about 30 seconds. Drain well; set aside. Dry wok.
  3. Return wok to high heat and add 1 tablespoon olive oil. Add mushrooms and 1 teaspoon salt and stir-fry until tender, about 3 minutes. Transfer to medium bowl and set aside.
  4. Return wok to high heat and add 1 tablespoon olive oil. Add carrot and snow peas and stir-fry 1 minute. Add cabbage, bok choy and remaining 1 teaspoon salt and stir-fry 1 minute. Gradually drizzle broth around outer perimeter of vegetables (not in center). Cover and cook 1 minute. Transfer to large bowl; set aside. Rinse and dry wok.
  5. Set wok over medium heat and add remaining 1 tablespoon olive oil. Add garlic, scallions and ginger and stir-fry 1 minute. Add orange juice, any liquid that has exuded from vegetable mixture in step 4 and miso. Stir vigorously with wire whisk to break up miso.
  6. As liquid comes to a boil, add kudzu mixture and whisk vigorously until well combined, about 1 minute. Reduce heat to medium-low and add soy sauce, reserved mushrooms, broccoli, vegetables and arame. Stir-fry until heated through, about 2 minutes. Toss in sesame seeds and sesame oil and serve.
May 2000

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