PORTABELLO STIR FRY (NARAD)

Servings: 1
Ingredients:

2    Portabello Mushrooms
(cut up)
1    Carrot, sliced about 1/4'
Thick
1 md Zucchini, sliced about 1/4'
Thick
1/2    Head broccoli, cut into
Florets; stem is split and
Sliced 1/4' thick
1 cn Sliced water chestnuts
1/2 lb Extra firm tofu, drained and
Cut into 1/2' cubes
x  Anything else that seems
Like a good idea at the
Time
1 tb Mellow brown rice miso
Paste
2    Cloves garlic, minced
1 ts Fresh ginger, minced
1/8 ts Chinese 5-spice mix
2 ts Soy sauce
1 c  Warm water
1 tb Cornstarch, dissolved in a
Few tbs hot water
1    Splash of sake or white wine
Or dry sherry
1    To 2 tbs peanut oil

Dissolve the miso in the water. Dissolve the cornstarch in a small amount
of hot water and add to the miso, along with the soy sauce and 5-spice mix.
Set aside.

Heat the wok, then add the oil; heat for a minute and swirl around to coat
the wok. Add the garlic and ginger, stir around until the garlic starts to
brown. Add the mushrooms, toss for about 3 minutes until they start to
soften. Add the carrots, stir for about 2 minutes; then the broccoli,
another minute; then the water chestnuts, another minute; then the tofu.
Add a splash of sake, stir for another minute or two as the steam melds
everything, then pour on the sauce. Stir until it thickens (about 3
minutes), then serve with rice or noodles.

The portabellos have a chewey, firm body and a rather strong flavor, very
nice! I think next I’ll try some kind of dish mixing whole caps with
eggplant…I’ll let you know in a week or so!

as always, ‘eat! eat!’

From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue
#206, Sept. 24, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

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