Courtesy of

Braised Vegetables

Contributed by: Chris WebAdmin. of


  • 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

Find this page online at: