Braised Vegetables
Yield
6 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
carrots
diced |
|
| 1.5 | piece |
daikon (chinese icicle radish)
diced |
*
|
| 113.4 | g |
mushrooms
fresh, chopped |
|
| 144.5 | ml/g |
winter squash
cubed |
*
|
| 1 | each |
green bell peppers
diced |
|
| 1.4 | l |
vegetable stock
weak |
|
| 6E+1 | ml |
vegetable oil
|
|
| 5 | ml |
ginger
chopped |
|
| 3E+1 | ml |
miso paste
|
|
| 23 | ml |
cornstarch
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 15 | ml |
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.
