Braised vegetables

 
                             BRAISED VEGETABLES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Ginger, chopped
    2       tb           Miso
    1 1/2   tb           Cornstarch
      1/2   ts           Salt
      1/2   ts           Pepper
    1       tb           Soy sauce
                         -----GARNISH-----
    1       ea           Green onion, 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.
  
 
 
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