Portabello Stir Fry (Narad) Recipe

Step 1

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.

Step 2

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!"

Things You'll Need

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

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