Behind soup, a stir-fry is my favorite way to use up lots of vegetables, and quickly. Somehow I always end up with six spinach leaves, three cherry tomatoes, half a carrot, one green onion, or other odds and ends in the fridge. Individually, they don't amount to much, but added together they are truly greater than the sum of their parts. Sort of like most boy bands, or the X-Men.
This particular combination of vegetables seemed suited for one of my most versatile sauces, a simple combination coconut, miso and fish sauce. These, in my opinion, are all individually super heroes, and don't even need to dress in spandex pants to prove it. And all three together... it's almost too much for my wok to handle.
The beauty of the dish is in its adaptability. It will go well with almost any vegetables and is fantastic with rice or soba noodles. Steam some fish on top of the vegetables or throw in some tofu, and get ready to leap tall buildings.
Mixture of vegetables. I used here:
1/2 inch ginger, minced
1 carrot, cut into thin slices
1/4 red bell pepper, chopped
3 cherry tomatoes, halved
6 rainbow chard leaves, chopped
1/4 cup soy beans
1/4 cup corn
1 green onion, thinly sliced
3/4 C. water
1/4 C. coconut milk (or 1/2 inch slice creamed coconut)
1 tsp miso paste (less if dark/strong miso, more if white/mild miso)
1 tsp fish sauce
Saute onion until soft, add ginger, then carrot and bell pepper and cook for a few minutes. Add soy beans and corn. Add milk, miso paste, coconut milk, fish sauce and bring to simmer. Stir in cherry tomatoes and chard, cook just until leaves soften. Serve over rice or noodles, and garnish with green onion.