One awesome thing about stirfries is that you can pretty much throw anything you have into the pot, stir it together and call it “stirfry”. Technically, “stirfry” is style of cooking ie quick cooking over high heat in a wok, stirring continuously. Over time, “stirfry” became a noun and now its definition is really broad.
I make stirfries almost every single night because sometimes we want variety but I can’t possibly be making 4-5 appetizers the way the Koreans do. At least not after work. So in order to have a variety of textures and flavours, I like to have a dish of everything in it with all sorts of ingredients, colours and surprises.
It happened that I had some green beans, carrot, maitake mushrooms, enoki mushrooms & konnyaku noodles so I decided to put them all into the pot with garlic, wolfberries, miso paste, soy sauce, fish sauce, oyster sauce, mirin, cornstarch & black pepper.
I feel like with a veggie dish like this, we need some thickener to ensure all the seasonings adhere to every component. Veggies release moisture and it annoys me when the sauce gets super diluted and watery.
“Yet the LORD will command His lovingkindness in the daytime, and in the night His song shall be with me, and my prayer unto the God of my life.” (Psalm 42:8)
- 2 cloves Garlic, minced
- 1 Carrot, peeled & sliced
- ½ cup dried Maitake Mushrooms, reconstituted in ¾ cup water
- 1 lbs Green Beans, trimmed & bias cut into 1 inch batons
- 1 pkg Enoki Mushroom, ends trimmed
- 6-8 pcs Konnyaku Clusters (Vegetarian Squid), blanched in hot water
- 1 tbsp Wolfberries, soak in water
- 1 tbsp Oyster Sauce
- ½ tbsp Soy Sauce
- ½ tbsp Mirin
- 1 tsp Fish Sauce
- 1 tsp Awase Miso Paste
- 1 tsp Corn Starch
- Reserve mushroom soaking water, leaving sandy bits to sink to the bottom of the bowl.
- In a hot wok, heat up 1 tbsp oil with minced garlic.
- Toss in carrots & maitake mushrooms. Pour in about ½ cup mushroom soaking water. Bring to simmer.
- Meanwhile, mix remaining soaking water (without sandy bits) with oyster sauce, soy sauce, fish sauce, mirin, miso paste & corn starch. If too pasty, add in 1 tbsp water. Set aside.
- After simmering for 2 mins, add in konnyaku clusters. Stir for 1 min.
- Scatter in green beans. Saute briefly until bright green but still crisp.
- Pour in sauce mixture.
- Add enoki & drained wolfberries.
- Stir until sauce is thickened. Check seasoning & serve immediately.