BRAISED VEGETABLES

19.07.2008 | Author: Cook | Posted in Mushrooms
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BRAISED VEGETABLES


Servings: 6
Ingredients: 

  • 1 md Carrot, diced
    • 

  • 1    1 1/2' piece daikon, diced
    • 

  • 1/4 lb Fresh mushrooms, chopped
    • 

  • 5 oz Winter melon, cubed
    • 

  • 1    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
    •

———————————-GARNISH———————————-
1 Green onion, chopped

Prepare the vegetables. Put the first four vegetables in a pot with
the stock and bring to a boil. Cook over medium heat for 15 minutes.
Add the green pepper during the last two minutes. Drain and reserve
the stock.
Heat the oil in a wok over high heat. When very hot, add the ginger and
miso and stir-fry for a couple of seconds. Dissolve the cornstarch in
1 c of the leftover stock and add it to the wok with the salt, pepper,
soy sauce and cooked vegetables. Cook, stirring constantly, for 3 to 5
minutes, or until the liquid thickens. Place in a serving dish and
sprinkle with green onion before serving.
LEFT OVER STOCK: Put left over stock in a soup pot over medium heat and
bring to a boil. Add some sliced pressed tofu (1/2 lb should do) and
add salt and pepper. Sprinkle in some green onions and cilantro leaves.

—–





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