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Categories:Viewed: 34 - Published at: 3 years ago
Ingredients
- 2 each mushrooms, portabello
- 1 each carrots sliced
- 1 each zucchini sliced
- 1/2 head broccoli florets
- 1 can water chestnuts sliced
- 1/2 pound tofu
- 2 teaspoons soy sauce, tamari
- 1 cup water warm
Method
- 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.
