Braised Vegetables



	Braised Vegetables vegetables, side dish, thai 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 ----GARNISH---- 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 & 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.