Yield: 1 Servings
Measure | Ingredient |
---|---|
2 \N | Portabello Mushrooms |
\N \N | (cut up) |
1 \N | Carrot, sliced about 1/4\" |
\N \N | Thick |
1 medium | Zucchini, sliced about 1/4\" |
\N \N | Thick |
½ \N | Head broccoli, cut into |
\N \N | Florets; stem is split and |
\N \N | Sliced 1/4\" thick |
1 can | Sliced water chestnuts |
½ pounds | Extra firm tofu, drained and |
\N \N | Cut into 1/2\" cubes |
\N x | Anything else that seems |
\N \N | Like a good idea at the |
\N \N | Time |
1 tablespoon | Mellow brown rice miso |
\N \N | Paste |
2 \N | Cloves garlic, minced |
1 teaspoon | Fresh ginger, minced |
⅛ teaspoon | Chinese 5-spice mix |
2 teaspoons | Soy sauce |
1 cup | Warm water |
1 tablespoon | Cornstarch, dissolved in a |
\N \N | Few tbs hot water |
1 \N | Splash of sake or white wine |
\N \N | Or dry sherry |
1 \N | To 2 tbs peanut oil |
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 I'll try some kind of dish mixing whole caps with eggplant...I'll let you know in a week or so! as always, "eat! eat!"
From: narad@... (Chuck Narad). rfvc Digest V94 Issue #206, Sept. 24, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.