CalzinoCapo.com

 Site Search:
 
      Home     Recipes     Store

Braised Vegetables #2

Home | Recipes | B
Sides Thai Vegetables

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

Directions:

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.