Braised Vegetables Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Carrot, diced
1 each: 1 1/2" piece daikon, diced
1/4 lbs: Fresh mushrooms, chopped
5 ounce: Winter melon, cubed
1 each: Green bell pepper, diced
6 cup: Weak vegetable broth,
4 tbsp: Vegetable oil,
1 tsp: Ginger, chopped
2 tbsp: Miso,
1 1/2 tbsp: Cornstarch,
1/2 tsp: Salt,
1/2 tsp: Pepper,
1 tbsp: Soy sauce,
GARNISH
1 each: 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.
Source from luhu.jp
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.
Source from luhu.jp