Braised Vegetables

Directions

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 cup 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 (½ lb should do) and add salt and pepper.

Sprinkle in some green onions and cilantro leaves.