Is there any way we could convince you that a lowly plate of veggies can rocket out of the stratosphere to Planet Flavor with the addition of just one more ingredient? However unlikely that seems, it’s exactly what we are saying here. One heaping spoonful of oo’mämē (choose either flavor, but we love Chinese for this) and you have both the high smoke-point oil for stir frying and all those crunchy, chewy bits and pieces that add spice and texture. We’re talking a sideswipe by the umami bus. What just happened? This jar is a one-stop shop for adding all the normal aromatics you might consider for wok-time, like garlic, shallots, and ginger, but none of the requisite chopping. Just ladle it in and be on your way. Mealtime simplified.
What we love about this dish is the ability to trick it out to your own taste. You can totally stop here, or you can go along with extras. Throw in some tofu or tempeh, if you fancy. Not a vegetarian, add some chicken! Different proteins, different veggies, toppings, leafy dark greens, fresh herbs? Yes, yes and yes. You’re the boss chef and while you ponder the endless options, we'll be getting busy with this plate of crunchy goodness. Soooo very yummy.
Veggie Stir-fry + Spicy oo’mämē
oo’mämē Chinese Chile Infusion
leeks, cleaned and cut in rings
carrots, peeled and sliced into coins
broccolini, cut in one-inch pieces
red peppers, seeded and julienned
snow peas, trimmed
Suggested garnish: sesame seeds or hemp hearts
Pour some oo’mämē oil, along with some crunchy bits, into a sauté pan or wok over high heat.
Add the leeks and carrots and sauté for about 5 minutes, until the leeks are lightly browned and carrots are softened.
Add the remaining vegetables. Stir fry until the vegetables are crisp-tender.
Spoon additional oo’mämē crunchy bits on top and garnish with sesame seeds or hemp hearts.