| 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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