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 T Mellow brown rice miso
Paste 2 Cloves garlic, minced
1 t Fresh ginger, minced
1/8 t Chinese 5-spice mix
2 t Soy sauce
1 c Warm water
1 T Cornstarch, dissolved in a
Few tbs hot water 1 Splash of sake or white wine
Or dry sherry 1 To 2 tbs peanut oil
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.