Braised Vegetables

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Title: Braised Vegetables
Yield: 6 Servings
Categories: Side Dishes, Thai, Vegetables


1 md Carrot, diced
1 1 1/2" piece daikon, diced
1/4 lb Fresh mushrooms, chopped
5 oz Winter melon, cubed
1 Green bell pepper, diced
6 c Weak vegetable broth
4 tb Vegetable oil
1 ts Ginger, chopped
2 tb Miso
1 1/2 tb Cornstarch
1/2 ts Salt
1/2 ts Pepper
1 tb Soy sauce

1 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.