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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Dissolve the miso in the water. Dissolve the cornstarch in a small amount
of hot water and add to the miso, along with the soy sauce and 5-spice mix.
Set aside.
Heat the wok, then add the oil; heat for a minute and swirl around to coat
the wok. Add the garlic and ginger, stir around until the garlic starts to
brown. Add the mushrooms, toss for about 3 minutes until they start to
soften. Add the carrots, stir for about 2 minutes; then the broccoli,
another minute; then the water chestnuts, another minute; then the tofu.
Add a splash of sake, stir for another minute or two as the steam melds
everything, then pour on the sauce. Stir until it thickens (about 3
minutes), then serve with rice or noodles.
The portabellos have a chewey, firm body and a rather strong flavor, very
nice! I think next I'll try some kind of dish mixing whole caps with
eggplant...I'll let you know in a week or so!
as always, "eat! eat!"
From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue
#206, Sept. 24, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
| Ingredients:
2 Portabello Mushrooms
1 Carrot, sliced about 1/4"
1 medium Zucchini, sliced about 1/4"
1/2 Head broccoli, cut into
1 Can(s) Extra firm tofu, drained and
1 Tablespoon(s) Mellow brown rice miso
2 Cloves garlic, minced
1 Teaspoon(s) Fresh ginger, minced
1/8 Teaspoon(s) Chinese 5-spice mix
2 Teaspoon(s) Med carrots, sliced thin
1 Cup(s) Warm water
1 Tablespoon(s) Cornstarch, dissolved in a
1 Splash of sake or white wine
1 To 2 tbs peanut oil |
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