Contributed by: Chris WebAdmin. of RecipesNow.com
- 1 medium carrot, diced
- 1 each 1 1/2 piece daikon, diced
- 1/4 lb fresh mushrooms, chopped
- 5 oz winter melon, cubed
- 1 each green bell pepper, diced
- 6 cup weak vegetable broth
- 4 tablespoon vegetable oil
- 1 teaspoon ginger, chopped
- 2 tablespoon miso
- 1 1/2 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon soy sauce
- 1 each 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 and stir-fry for a couple of seconds.
Dissolve the cornstarch in 1 c of the leftover stock and 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 and sprinkle with green onion before serving.
Left Over Stock:
Put left over stock in a soup pot over medium heat and bring to a boil. Add some sliced pressed tofu (1/2 lb should do), add salt & pepper. Sprinkle in some green onions & cilantro leaves.
Serving Size: Makes 6 servings