Braised Vegetables

• 1 medium carrots diced
• 1 1/2 piece daikon (chinese icicle radish) diced
• 1/4 pound mushrooms fresh, chopped
• 5 ounces winter squash cubed
• 1 each green bell peppers diced
• 6 cups vegetable stock weak
• 4 tablespoons vegetable oil
• 1 teaspoon ginger chopped
• 2 tablespoons miso paste
• 1 1/2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon soy sauce, tamari
• 1 each scallions, spring or green onions chopped

1. Prepare the vegetables.
2. Put the first four vegetables in a pot with the stock and bring to a boil.
3. Cook over medium heat for 15 minutes.
4. Add the green pepper during the last two minutes.
5. Drain and reserve the stock.
6. Heat the oil in a wok over high heat.
7. When very hot, add the ginger and miso and stir-fry for a couple of seconds.
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. Cook, stirring constantly, for 3 to 5 minutes, or until the liquid thickens.
10. Place in a serving dish and sprinkle with green onion before serving.
11. LEFT OVER STOCK: Put left over stock in a soup pot over medium heat and bring to a boil.
12. Add some sliced pressed tofu ( 1/2 lb should do) and add salt and pepper.
13. Sprinkle in some green onions and cilantro leaves.

carrots, chinese icicle radish, mushrooms, winter, green bell peppers, vegetable stock weak, vegetable oil, ginger chopped, miso paste, cornstarch, salt, black pepper, soy sauce, scallions

Taken from recipeland.com/recipe/v/braised-vegetables-5844 (may not work)