• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Braised Vegetables

  • Recipe Submitted by on

Category: Side Dishes, Thai, Vegetables

 Ingredients List

  • 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


1 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.

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