Heat large saute pan with about 2 Tablespoons olive oil.
Add 1/2 teaspoon ground cumin & coriander
If you have fresh oregano or thyme, strip a few branches into the hot oil also & let the herbs & spices heat up until they become very fragrant.
Add onion & garlic to your taste. Any type of onion. Allow them to soften
Parboil your veg if you are using green bean, broccoli, or the like .
Add the following to pan & allow to heat:
Stock, about a cup.
Miso glaze, about 1/3 cup, recipe below.
Toasted sesame oil, a few drops.
Soy sauce, to taste
Ground black pepper to taste
Oyster sauce, a couple shakes*
Hoison sauce, a couple shakes*
Wok sauce, a couple shakes* (*whatever asian sauce i have available)
Add veggies & allow sauce to reduce. If you're cooking something like chard or kale, let the sauce reduce first, then add veggies, then cover to steam until done.
This is a very nice rich 'gravy' like sauce, that goes well with green vegetables.
MISO GLAZE from Sunset mag:
Combine the following:
1/3 cup yellow or red miso ( can be found in the refrigerated section of Trader Joe's, Henrys, Whole Foods, New Seasons etc.)
2 tablespon brown sugar
2 tablespoon sake (Can substitute marsala or sherry)
1/4 teaspoon red chile flakes
2 teaspoon fresh grated ginger
2 tablespoon fresh lime juice
I have just started making the glaze in bulk & keeping it in my fridge. It keeps for weeks.