Braised Vegetables

60 minutes Prep: 30 minutes Cook: 30 minutes

223 calories per serving view nutrition facts

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1	medium	carrot	diced
1 1/2	piece	daikon (chinese white radish)	diced
1/4	pound	mushrooms	fresh, chopped
5	ounces	winter squash	cubed
1	each	green bell pepper	diced
6	cups	vegetable stock	weak
4	tablespoons	vegetable oil
1	teaspoon	ginger	chopped
2	tablespoons	miso
1 1/2	tablespoons	cornstarch
1/2	teaspoon	salt
1/2	teaspoon	black pepper
1	tablespoon	soy sauce

Garnish
1	each	scallions, spring or green onions	chopped

Prepare the vegetables.

Put the first four vegetables in a pot with the stock and bring to a boil.

Cook over medium heat for 15 minutes.

Add the green pepper during the last two minutes.

Drain and reserve the stock.

Heat the oil in a wok over high heat.

When very hot, add the ginger and miso and stir-fry for a couple of seconds.

Dissolve the cornstarch in 1 c of the leftover stock and add it to the wok with the salt, pepper, soy sauce and cooked vegetables.

Cook, stirring constantly, for 3 to 5 minutes, or until the liquid thickens.

Place in a serving dish and sprinkle with green onion before serving.

LEFT OVER STOCK: Put left over stock in a soup pot over medium heat and bring to a boil.

Add some sliced pressed tofu (1/2 lb should do) and add salt and pepper.

Sprinkle in some green onions and cilantro leaves.

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Serving Size 318g

Amount per Serving

Calories 223 53% of calories from fat