If you are undecided about what ethnicity to make your stir fry, well, here's what I suggest. The unique (and, quite frankly, easy) sauce for this one provides Italian and Asian! Yay!..Inspired by VeganYumYum
1 package oyster mushrooms, large ones chopped
1 onion, sliced thick
1 large carrot, coined
1 red bell pepper, sliced
½ cup dried white beans soaked and cooked, or 1 can or beans
1 tbsp Italian Herbs
2 tbsp balsamic vinegar
3-4 tbsp soy sauce
2 tbsp miso paste
½ tbsp corn starch
Cashews and fresh basil leaves, for topping
Mix together the chili sauce, pepper, salt, Italian herbs, vinegar, soy sauce, miso, and corn starch, and stir until corn starch and miso dissolve.
Heat a wok over high heat. Add the onion and carrots, and saute for 2 minutes. Add the leek and broccoli, and after 2 more minutes add the mushrooms and bell pepper. When they are almost tender add the spinach, and let wilt. Add the beans and sauce, and heat through.
Serve over udon, topped off with cashews and basil leaves.