The story: The story for this one is that I was hungry and in the mood for some form of an Asian dish. I took a look in the fridge and tossed together what I could find. The sauce was something of an experiment of mine. I have tried simple from scratch sauces before, with varying degrees of success. I think this one was a little different but with a nice tang to it.
The Dish: simple stir fry with a tangy sauce
1/2 pound of pasta
1 cup of broccoli
1/4 of a red bell pepper
4 scallions
1/4 cup of shitake mushrooms
1/4 cup of vegetarian chicken strips (seitan)
The sauce: ( I mostly did this one by feel so measurements are not precise)
1/2 cup of cooking sherry
1/4 cup of soy sauce
2 tbs of sesame oil
1 tsp of miso paste
1/2 tsp of corn starch
1 tsp of sugar (brown or white, doesn't matter)
As usual boil the water for the pasta. In the meantime spray a pan with oil and heat to a high temperature. When the oil is hot, toss in the peppers and the broccoli, as they tend to take longer to cook. Allow the veggies to cook for 3 to 4 minutes, and then add the mushrooms and the chicken strips. Cook for another 2 to 3 minutes and then lower the temperature. Mix all of the sauce ingredients in a separate bowl, stirring well to blend the corn starch. Add the scallions to the pan, pour in the sauce and stir. Let the veggies absorb the sauce for a minute and then turn off the heat. Drain the pasta, plate and add the veggies over.
Eat and enjoy!
A simple dish that shouldn't take more than 15 -20 minutes to make from start to finish.
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