A recipe for Braised Vegetables. Follow the simple recipe instructions for Braised Vegetables shared by other home cooking experts.
Ingredients
1 med. Carrot, diced1 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 Tbs. Vegetable oil
1 Tsp. Ginger chopped
2 Tbs. Miso
1 1/2 Tbs. Cornstarch
1/2 Tsp. Salt
1/2 Tsp. Pepper
1 Tbs. Soy sauce
-GARNISH- 1 Green onion 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 c. of the leftover stock and add it to the wok with the salt peppersoy 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 (1/2 lb. should do) and add salt and pepper. Sprinkle in some green onions and cilantro leaves.
