Braised Vegetables

Title:
Braised Vegetables

Yield:
6 Servings

Categories:
Side
Dishes,
Thai,
Vegetables




Ingredients:





     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





----------------------------------GARNISH----------------------------------


     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.