*  Exported from  MasterCook  *

                            BRAISED VEGETABLES

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       md           Carrot, diced
   1       ea           1 1/2" piece daikon, diced
     1/4   lb           Fresh mushrooms, chopped
   5       oz           Winter melon, cubed
   1       ea           Green bell pepper, diced
   6       c            Weak vegetable broth
   4       tb           Vegetable oil
   1       t            Ginger, chopped
   2       tb           Miso
   1 1/2   tb           Cornstarch
     1/2   ts           Salt
     1/2   ts           Pepper
   1       tb           Soy sauce
                        -----GARNISH-----
   1       ea           Green onion, chopped

  Prepare the vegetables.  Put the first four vegetables
  in a pot with the stock & bring to a boil.  Cook over
  medium heat for 15 minutes. Add the green pepper
  during the last two minutes.  Drain & reserve the
  stock. Heat the oil in a wok over high heat.  When
  very hot, add the ginger & miso & stir-fry for a
  couple of seconds.  Dissolve the cornstarch in 1 c of
  the leftover stock & add it to the wok with the salt,
  pepper, soy sauce & cooked vegetables.  Cook, stirring
  constantly, for 3 to 5 minutes, or until the liquid
  thickens.  Place in a serving dish & sprinkle with
  green onion before serving. LEFT OVER STOCK: Put left
  over stock in a soup pot over medium heat & bring to a
  boil.  Add some sliced pressed tofu (1/2 lb should do)
  & add salt & pepper.  Sprinkle in some green onions &
  cilantro leaves.
 


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