An Odd Combination of Asian and Italian

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!..

I think that's what makes this such a unique dish, at least to me.  I ususally end up with a combination with soy sauce, mirin, and rice vinegar, with a couple other things.  But not this one.  Well, I couldn't resist adding some soy sauce, as the original recipe called for oil, and something needed to form the sauce.  And I find miso paste adds such a deep and rich flavour to dishes.  But the combination was perfect.  And, for some really odd reason, I was drawn to the broccoli in the dish.  Don't ask why, because I have no clue.  Maybe I'm just going crazy, but that, along with the spinach, was just extra good. 

And the beans were different.  Never had a stir fry with beans before, but they seemed to be just the thing in here.  M and I are still working on our huge quantity of beans... I am so determined to finish them off.  In a year, hopefully (knock on wood).

Italian-Asian Udon Stir Fry

Inspired by VeganYumYum
Serves 4

Udon Noodles, to serve

1 bunch spinach, stems removed

3 cups broccoli or broccolini

1-2 tsp chili sauce (to taste)

Black Pepper

Salt

1 leek, tough green part of the stems removed, chopped
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.