Braised vegetables
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Braised vegetables
  Vegetables    Side dish    Thai  
Last updated 6/12/2012 12:56:59 AM. Recipe ID 19376. Report a problem with this recipe.
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      Title: Braised vegetables
 Categories: Side dish, Thai, Vegetables
      Yield: 6 Servings
      1 md Carrot, diced
      1    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 tb Vegetable oil
      1 ts Ginger, chopped
      2 tb Miso
  1 1/2 tb Cornstarch
    1/2 ts Salt
    1/2 ts Pepper
      1 tb Soy sauce

      1    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.

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Recipe ID 19376 (Apr 03, 2005)

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