Portabello Stir Fry (narad)

The remedy is to turn back to the cross. Our Lord proved to us the redemptive power of suffering for His sake. But we have to choose it. We are constantly tempted to withdraw into self-protection and anger and defensiveness. But looking to the Lord moment by moment, we can embrace the cross with its pain and see Him use us to communicate more grace to people who aren’t even asking for it. We didn’t ask, and He suffered for us anyway. That kind of love was the only power that could get through to us. And it did.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Grains	Chinese	Sept., Veg-cook	1	Servings

INGREDIENTS

2		Portabello Mushrooms
		cut up
1		Carrot, sliced about 1/4"
		Thick
1		Zucchini, sliced about 1/4"
		Thick
1/2		Head broccoli, cut into
		Florets, stem is split and
		Sliced 1/4" thick
1		Sliced water chestnuts
1/2	lb	Extra firm tofu, drained and
		Cut into 1/2" cubes
		Anything else that seems
		Like a good idea at the
		Time
1	T	Mellow brown rice miso
		Paste
2		Cloves garlic, minced
1	t	Fresh ginger, minced
1/8	t	Chinese 5-spice mix
2	t	Soy sauce
1	c	Warm water
1	T	Cornstarch, dissolved in a
		Few tbs hot water
1		Splash of sake or white wine
		Or dry sherry
1		To 2 tbs peanut oil

INSTRUCTIONS

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@nudibranch.asd.sgi.com (Chuck
Narad).  rfvc Digest V94  Issue #206, Sept. 24, 1994. Formatted by Sue
Smith, S.Smith34,  TXFT40A@Prodigy.com using MMCONV.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip

A Message from our Provider:

“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 549 Calories From Fat: 125 Total Fat: 15g Cholesterol: 0mg Sodium: 1806.8mg Potassium: 3017.1mg Carbohydrates: 67.5g Fiber: 14.1g Sugar: 32.5g Protein: 35g