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

Surely those who know the great passionate heart of Jehovah must deny their own loves to share in the expression of His. Consider the call from the Throne above, 'Go ye,' and from round about, 'Come over and help us,' and even the call from the damned souls below, 'Send Lazarus to my brothers, that they come not to this place.' Impelled, then, by these voices, I dare not stay home while Quichuas perish. So what if the well-fed church in the homeland needs stirring? They have the Scriptures, Moses, and the Prophets, and a whole lot more. Their condemnation is written on their bank books and in the dust on their Bible covers. American believers have sold their lives to the service of Mammon, and God has His rightful way of dealing with those who succumb to the spirit of Laodicea.

Jim Elliot

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

INGREDIENTS

2		Portabello Mushrooms
		(cut up)
1		Carrot, sliced about 1/4"
		Thick
1	md	Zucchini, sliced about 1/4"
		Thick
1/2		Head broccoli, cut into
		Florets; stem is split and
		Sliced 1/4" thick
1	cn	Sliced water chestnuts
1/2	lb	Extra firm tofu, drained and
		Cut into 1/2" cubes
	x	Anything else that seems
		Like a good idea at the
		Time
1	tb	Mellow brown rice miso
		Paste
2		Cloves garlic, minced
1	ts	Fresh ginger, minced
1/8	ts	Chinese 5-spice mix
2	ts	Soy sauce
1	c	Warm water
1	tb	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

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