Braised Vegetables
Braised Vegetables, a side dish recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Braised Vegetables
Ingredients
- 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
Garnish
- 1 Green onion, chopped
Method
- 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.
More Side Dish recipes
- Bean Sprouts with Tomatoes
- Bhindi (Okra) Curry
- Bits-O-Barley Polenta
- Bok Choy
- Broccoli with Lemon Sauce
- Brussels Sprouts a La Greque