1 medium carrot, diced
1 each 1 1/2 piece daikon, diced
1/4 lb fresh mushrooms, chopped
5 oz winter melon, cubed
1 each green bell pepper, diced
6 cup weak vegetable broth
4 tbsp vegetable oil
1 tsp ginger, chopped
2 tbsp miso
1 1/2 tbsp cornstarch
1/2 tsp salt
1/2 tsp pepper
1 tbsp soy sauce
GARNISH
1 each green onion, chopped
Directions
Prepare the vegetables. Put the first four vegetables in a pot with
the stock & bring to a boil. Cook over medium heat for 15 minutes.
Add the green pepper during the last two minutes. Drain & reserve the
stock. Heat the oil in a wok over high heat. When very hot, add the
ginger & miso & stir-fry for a couple of seconds. Dissolve the
cornstarch in 1 c of the leftover stock & add it to the wok with the
salt, pepper, soy sauce & cooked vegetables. Cook, stirring
constantly, for 3 to 5 minutes, or until the liquid thickens. Place
in a serving dish & sprinkle with green onion before serving. LEFT
OVER STOCK: Put left over stock in a soup pot over medium heat &
bring to a boil. Add some sliced pressed tofu (1/2 lb should do) &
add salt & pepper. Sprinkle in some green onions & cilantro leaves.
Servings: 6 servings
Braised Vegetables Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Historians have proved the existance of recipes back into ancient history, in truth as far into history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, sadly, these old cook books were just very simple pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to academics is a series of tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. As we move into The time of the romans around 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. This early Roman chef tells us how the chefs of Roman times made use of many aromatic flavours, including some that we all recognise like thyme, mint and asafoetida. As we move on, there are a couple of cookery books which date from the 14th Century - a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these books are unconnected to the spicy food that is familiar to us all today, but rather recipes for the types of meals on the menus of the rich and powerful of that time. Later on in the 1400s, people returning from the crusades brought back many new foods, spices and herbs from Arab cooking, such as coriander, parsley, basil and rosemary. These new foods and tastes was responsible for an increase in cookery books, the majority of which are now in academic collections. The arrival of television gave us celebrity chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Braised Vegetables recipe.
