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.
In large bowl, combine arame and 3 cups cold water. Let stand until softened, about 10 minutes. Drain; set aside.
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.
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.
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.
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.
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.