Yield: 1 Servings
|1||Carrot, sliced about 1/4"|
|1 medium||Zucchini, sliced about 1/4"|
|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|
|1 tablespoon||Mellow brown rice miso|
|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|
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.