Braised vegetables
Yield: 6 Servings
Ingredients:
- 1 md Carrot diced
- 1 ea 1 1/2" piece daikon diced
- 1/4 lb Fresh mushrooms chopped
- 5 oz Winter melon cubed
- 1 ea Green bell pepper diced
- 6 c Weak vegetable broth
- 4 tb Vegetable oil
- 1 ts Ginger chopped
- 2 tb Miso
- 1 1/2 tb Cornstarch
- 1/2 ts Salt
- 1/2 ts Pepper
- 1 tb Soy sauce MMMMM--------------------------GARNISH-------------------------------
- 1 ea Green onion
Instructions:
chopped Prepare the vegetables. Put the first four vegetables in a pot with the stock & bring to a boil. Cook over medium heat for 15 minutes. Add the green pepper during the last two minutes. Drain & reserve the stock. Heat the oil in a wok over high heat. When very hot add the ginger & miso & stir-fry for a couple of seconds. Dissolve the cornstarch in 1 c of the leftover stock & add it to the wok with the salt pepper soy sauce & cooked vegetables. Cook stirring constantly for 3 to 5 minutes or until the liquid thickens. Place in a serving dish & sprinkle with green onion before serving. LEFT OVER STOCK: Put left over stock in a soup pot over medium heat & bring to a boil. Add some sliced pressed tofu (1/2 lb should do) & add salt & pepper. Sprinkle in some green onions & cilantro leaves.
