Braised vegetables

Yield: 6 servings

Measure Ingredient
1 medium Carrot, diced
1 each 1 1/2\" piece daikon, diced
¼ pounds Fresh mushrooms, chopped
5 ounces Winter melon, cubed
1 each Green bell pepper, diced
6 cups Weak vegetable broth
4 tablespoons Vegetable oil
1 each Green onion, chopped
1 teaspoon Ginger, chopped
2 tablespoons Miso
1½ tablespoon Cornstarch
½ teaspoon Salt
½ teaspoon Pepper
1 tablespoon Soy sauce


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 (½ lb should do) & add salt & pepper. Sprinkle in some green onions & cilantro leaves.

Adapted from Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking"

Submitted By MARK SATTERLY On 09-26-94

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