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January 2019

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Braised Vegetables Recipe

Braised Vegetables recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Braised Vegetables recipe  PDF


1 md Carrot, diced
1 1 1/2 piece daikon, diced
1/4 lb Fresh mushrooms, chopped
5 oz Winter melon, cubed
1 Green bell pepper, diced
6 c Weak vegetable broth
4 tb Vegetable oil
1 ts Ginger, chopped
2 tb Miso
1 1/2 tb Cornstarch
1/2 ts Salt
1/2 ts Pepper
1 tb Soy sauce
GARNISH 1 Green onion, chopped
Prepare the vegetables. Put the first four vegetables in a pot with the stock and amp bring to a boil. Cook over medium heat for 15 minutes. Add the green pepper during the last two minutes. Drain and amp reserve the stock. Heat the oil in a wok over high heat. When very hot, add the ginger and amp miso and amp stir fry for a couple of seconds. Dissolve the cornstarch in 1 c of the leftover stock and amp add it to the wok with the salt, pepper,
soy sauce and amp cooked vegetables. Cook, stirring constantly, for 3 to 5 minutes, or until the liquid thickens. Place in a serving dish and amp sprinkle with green onion before serving. LEFT OVER STOCK: Put left over stock in a soup pot over medium heat and amp bring to a boil. Add some sliced pressed tofu (1/2 lb should do) and amp add salt and amp pepper. Sprinkle in some green onions and amp cilantro leaves.

Braised Vegetables recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
768 people have voted
Last Reviewed on 2019-01-20



Sunday, Jan 20 2019 Download & Print Braised Vegetables recipe  PDF   Easy Soup recipes RSS   New

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