Portabello Stir Fry (narad) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2: Portabello Mushrooms,
, cut up
1: Carrot, sliced about 1/4"
Thick,
1 medium: Zucchini, sliced about 1/4"
Thick,
1/2 Head: broccoli, cut into
Florets, stem is split and
Sliced 1/4" thick,
1 can: Sliced water chestnuts,
1/2 lbs: Extra firm tofu, drained and
Cut into 1/2" cubes,
x Anything else that seems,
Like a good idea at the,
Time,
1 tbsp: Mellow brown rice miso,
Paste,
2 Cloves: garlic, minced
1 tsp: Fresh ginger, minced
1/8 tsp: Chinese 5-spice mix,
2 tsp: Soy sauce,
1 cup: Warm water,
1 tbsp: Cornstarch, dissolved in a
Few tbs hot water,
1: Splash of sake or white wine,
Or dry sherry,
1: To 2 tbs peanut oil,
Directions:
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 Ill try some kind of dish mixing whole caps
with eggplant...Ill 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.
Source from luhu.jp
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 Ill try some kind of dish mixing whole caps
with eggplant...Ill 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.
Source from luhu.jp