| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Thai | Side dish, Thai, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | md | Carrot, diced |
| 1 | 1 1/2" piece daikon, diced | |
| 1/4 | lb | Fresh mushrooms, chopped |
| 5 | oz | Winter melon, cubed |
| 1 | Green bell pepper, diced | |
| 6 | c | Weak vegetable broth |
| 4 | tb | Vegetable oil |
| 1 | ts | Ginger, chopped |
| 2 | tb | Miso |
| 1 1/2 | tb | Cornstarch |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | tb | Soy sauce |
| 1 | Green onion, chopped |
INSTRUCTIONS
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 (1/2 lb should do) & add salt & pepper. Sprinkle in some green onions & cilantro leaves.
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