Braised vegetables

6 servings

Ingredients

QuantityIngredient
1mediumCarrot, diced
1each1 1/2\" piece daikon, diced
¼poundsFresh mushrooms, chopped
5ouncesWinter melon, cubed
1eachGreen bell pepper, diced
6cupsWeak vegetable broth
4tablespoonsVegetable oil
1eachGreen onion, chopped
1teaspoonGinger, chopped
2tablespoonsMiso
tablespoonCornstarch
½teaspoonSalt
½teaspoonPepper
1tablespoonSoy sauce

Directions

GARNISH

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