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Braised Vegetables

 

95

Yield

6

servings

Prep

30

min

Cook

30

min

Ready

60

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
 

Ingredients

1 medium carrots
diced
1 ½ piece daikon (chinese icicle radish)
diced
*
¼ pound mushrooms
fresh, chopped
5 ounces winter squash
cubed
*
1 each green bell peppers
diced
6 cups vegetable stock
weak
4 tablespoons vegetable oil
1 teaspoon ginger
chopped
*
2 tablespoons miso paste
1 ½ tablespoons cornstarch
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon soy sauce, tamari
Garnish
1 each scallions, spring or green onions
chopped

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 308g (10.9 oz)
Amount per Serving
Calories 12467% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 583mg 24%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 10%
Sugars g
Protein 5g
Vitamin A 36% Vitamin C 60%
Calcium 6% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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