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1
In large bowl, combine arame and 3 cups cold water.
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2
Let stand until softened, about 10 minutes.
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3
Drain; set aside.
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4
Meanwhile, in wok, bring 2 1/2 quarts lightly salted water to a boil over high heat.
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5
Add broccoli and cook just until dark green, about 30 seconds.
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6
Drain well; set aside.
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7
Dry wok.
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8
Return wok to high heat and add 1 tablespoon olive oil.
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9
Add mushrooms and 1 teaspoon salt and stir-fry until tender, about 3 minutes.
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10
Transfer to medium bowl and set aside.
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11
Return wok to high heat and add 1 tablespoon olive oil.
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12
Add carrot and snow peas and stir-fry 1 minute.
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13
Add cabbage, bok choy and remaining 1 teaspoon salt and stir-fry 1 minute.
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14
Gradually drizzle broth around outer perimeter of vegetables (not in center).
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15
Cover and cook 1 minute.
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16
Transfer to large bowl; set aside.
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17
Rinse and dry wok.
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18
Set wok over medium heat and add remaining 1 tablespoon olive oil.
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19
Add garlic, scallions and ginger and stir-fry 1 minute.
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20
Add orange juice, any liquid that has exuded from vegetable mixture in step 4 and miso.
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21
Stir vigorously with wire whisk to break up miso.
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22
As liquid comes to a boil, add kudzu mixture and whisk vigorously until well combined, about 1 minute.
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23
Reduce heat to medium-low and add soy sauce, reserved mushrooms, broccoli, vegetables and arame.
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24
Stir-fry until heated through, about 2 minutes.
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25
Toss in sesame seeds and sesame oil and serve.
