Accidentally delicious stir-fry sauce

We are back in Boston. This has two impacts on this blog: I no longer have my (work) laptop, and am typing this on my iPad (slightly infuriating) and that my mother-in-law is kind enough to share her (drool-worthy) kitchen (and the rest of her house) with us while we find a home.

Seeing as my wok pan was a horrid piece of metal from Ikea, I hadn't made stir fry in quite some time. I had no trouble picking out the ingredients (as you can put nearly anything into stir fry), but the sauce had me stymied. My mother-in-law has an astounding array of spices, seasonings, and sauces.

This is what we came up with.
(And it was delicious.)

Our stir fry was cooked using toasted sesame seed oil. Once all the components of your stir fry are cooked, add this sauce:

(makes enough for 4 servings of stir fry)

Dissolve 1.5 TBS of white miso in 5 oz of water. Add 1TBS soy sauce (we used mushroom soy sauce), 1 TBS rice wine vinegar, and 1/4 tsp powdered ginger. Add to wok and toss until ingredients are coated.

Enjoy!

PS: we used chicken, green pepper, onion, carrots, snap peas, and broccoli in our stir fry, and served over white rice. We intended to add asparagus and water chestnuts, but forgot both.