Title: Portabello Stir Fry (Narad)
Categories: Vegetable Sept
Yield: 1 Servings

2		Portabello Mushrooms
		(cut up)
1		Carrot, sliced about 1/4"
		Thick
1	md	Zucchini, sliced about 1/4"
		Thick
1/2		Head broccoli, cut into
		Florets; stem is split and
		Sliced 1/4" thick
1	cn	Sliced water chestnuts
1/2	lb	Extra firm tofu, drained and
		Cut into 1/2" cubes
	x	Anything else that seems
		Like a good idea at the
		Time
1	tb	Mellow brown rice miso
		Paste
2		Cloves garlic, minced
1	ts	Fresh ginger, minced
1/8	ts	Chinese 5-spice mix
2	ts	Soy sauce
1	c	Warm water
1	tb	Cornstarch, dissolved in a
		Few tbs hot water
1		Splash of sake or white wine
		Or dry sherry
1		To 2 tbs peanut oil

Dissolve the miso in the water. Dissolve the cornstarch in a small amount of hot water and add to the miso, along with the soy sauce and 5-spice mix. Set aside.

Heat the wok, then add the oil; heat for a minute and swirl around to coat the wok. Add the garlic and ginger, stir around until the garlic starts to brown. Add the mushrooms, toss for about 3 minutes until they start to soften. Add the carrots, stir for about 2 minutes; then the broccoli, another minute; then the water chestnuts, another minute; then the tofu. Add a splash of sake, stir for another minute or two as the steam melds everything, then pour on the sauce. Stir until it thickens (about 3 minutes), then serve with rice or noodles.

The portabellos have a chewey, firm body and a rather strong flavor, very nice! I think next I'll try some kind of dish mixing whole caps with eggplant...I'll let you know in a week or so!

as always, "eat! eat!"

From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue #206, Sept. 24, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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