Braised Vegetables

Directions

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.