Portabello stir fry (narad)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Portabello Mushrooms | |
| (cut up) | ||
| 1 | Carrot, sliced about 1/4\" | |
| Thick | ||
| 1 | medium | Zucchini, sliced about 1/4\" |
| Thick | ||
| ½ | Head broccoli, cut into | |
| Florets; stem is split and | ||
| Sliced 1/4\" thick | ||
| 1 | can | Sliced water chestnuts |
| ½ | pounds | Extra firm tofu, drained and |
| Cut into 1/2\" cubes | ||
| x | Anything else that seems | |
| Like a good idea at the | ||
| Time | ||
| 1 | tablespoon | Mellow brown rice miso |
| Paste | ||
| 2 | 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 |
| 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 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.