Portabello Stir Fry

• 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

1. Dissolve the miso in the water.
2. Dissolve the cornstarch in a small amount of hot water and add to the miso, along with the soy sauce and 5-spice mix.
3. Set aside.
4. Heat the wok, then add the oil; heat for a minute and swirl around to coat the wok.
5. Add the garlic and ginger, stir around until the garlic starts to brown.
6. Add the mushrooms, toss for about 3 minutes until they start to soften.
7. Add the carrots, stir for about 2 minutes; then the broccoli, another minute; then the water chestnuts, another minute; then the tofu.
8. Add a splash of sake, stir for another minute or two as the steam melds everything, then pour on the sauce.
9. Stir until it thickens (about 3 minutes), then serve with rice or noodles.

mushrooms, carrots, zucchini, broccoli florets, water, tofu, soy sauce, water

Taken from recipeland.com/recipe/v/portabello-stir-fry-45809 (may not work)