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.
