| 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
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Nutrition (calculated from recipe ingredients)
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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