Portabello stir fry (narad)

1 Servings

Ingredients

Quantity Ingredient
2 Portabello Mushrooms
(cut up)
1 Carrot, sliced about 1/4\"
Thick
1 medium Zucchini, sliced about 1/4\"
Thick
½ Head broccoli, cut into
Florets; stem is split and
Sliced 1/4\" thick
1 can Sliced water chestnuts
½ pounds Extra firm tofu, drained and
Cut into 1/2\" cubes
x Anything else that seems
Like a good idea at the
Time
1 tablespoon Mellow brown rice miso
Paste
2 Cloves garlic, minced
1 teaspoon Fresh ginger, minced
⅛ teaspoon Chinese 5-spice mix
2 teaspoons Soy sauce
1 cup Warm water
1 tablespoon Cornstarch, dissolved in a
Few tbs hot water
1 Splash of sake or white wine
Or dry sherry
1 To 2 tbs peanut oil

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@... (Chuck Narad). rfvc Digest V94 Issue #206, Sept. 24, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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