Braised Vegetables

1. 1

   Prepare the vegetables.

2. 2

   Put the first four vegetables in a pot with the stock and bring to a boil.

3. 3

   Cook over medium heat for 15 minutes.

4. 4

   Add the green pepper during the last two minutes.

5. 5

   Drain and reserve the stock.

6. 6

   Heat the oil in a wok over high heat.

7. 7

   When very hot, add the ginger and miso and stir-fry for a couple of seconds.

8. 8

   Dissolve the cornstarch in 1 cup of the leftover stock and add it to the wok with the salt, pepper, soy sauce and cooked vegetables.

9. 9

   Cook, stirring constantly, for 3 to 5 minutes, or until the liquid thickens.

10. 10

    Place in a serving dish and sprinkle with green onion before serving.

11. 11

    LEFT OVER STOCK: Put left over stock in a soup pot over medium heat and bring to a boil.

12. 12

    Add some sliced pressed tofu ( 1/2 lb should do) and add salt and pepper.

13. 13

    Sprinkle in some green onions and cilantro leaves.

* Per serving · 4 servings · Values may vary.