Ingredients:
2 Portabello Mushrooms(cut up)
1 Carrot, sliced about 1/4"Thick
1 md Zucchini, sliced about 1/4"Thick
1/2 Head broccoli, cut into Florets; stem is split and Sliced 1/4" thick
1 cn Sliced water chestnuts
1/2 lb Extra firm tofu, drained and Cut into 1/2" cubes
x Anything else that seems Like a good idea at the Time
1 tb Mellow brown rice miso Paste
2 Cloves garlic, minced
1 ts Fresh ginger, minced
1/8 ts Chinese 5-spice mix
2 ts Soy sauce
1 c Warm water
1 tb Cornstarch, dissolved in a Few tbs hot water
1 Splash of sake or white wine Or dry sherry
1 To 2 tbs peanut oil
Methods:
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 3minutes),then serve with rice or noodles.
2 Portabello Mushrooms(cut up)
1 Carrot, sliced about 1/4"Thick
1 md Zucchini, sliced about 1/4"Thick
1/2 Head broccoli, cut into Florets; stem is split and Sliced 1/4" thick
1 cn Sliced water chestnuts
1/2 lb Extra firm tofu, drained and Cut into 1/2" cubes
x Anything else that seems Like a good idea at the Time
1 tb Mellow brown rice miso Paste
2 Cloves garlic, minced
1 ts Fresh ginger, minced
1/8 ts Chinese 5-spice mix
2 ts Soy sauce
1 c Warm water
1 tb Cornstarch, dissolved in a Few tbs hot water
1 Splash of sake or white wine Or dry sherry
1 To 2 tbs peanut oil
Methods:
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 3minutes),then serve with rice or noodles.
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