Ingredients
2 portabello mushrooms
1 (cut up)
1 carrot, sliced about 1/4
1 thick
1 medium zucchini, sliced about 1/4
1 thick
1/2 head broccoli, cut into
1 florets, stem is split and
1 sliced 1/4 thick
1 can sliced water chestnuts
1/2 lb extra firm tofu, drained and
1 cut into 1/2 cubes
1 anything else that seems
1 like a good idea at the
1 time
1 tbsp mellow brown rice miso
1 paste
2 cloves garlic, minced
1 tsp fresh ginger, minced
1/8 tsp chinese 5-spice mix
2 tsp soy sauce
1 cup warm water
1 tbsp cornstarch, dissolved in a
1 few tbs hot water
1 splash of sake or white wine
1 or dry sherry
1 to 2 tbs peanut oil
Directions
Dissolve the miso in the water. Dissolve the cornstarch in a small
amount of hot water and add to the miso, along with the soy sauce and
5-spice mix. Set aside.
Heat the wok, then add the oil; heat for a minute and swirl around to
coat the wok. Add the garlic and ginger, stir around until the
garlic starts to brown. Add the mushrooms, toss for about 3 minutes
until they start to soften. Add the carrots, stir for about 2
minutes; then the broccoli, another minute; then the water chestnuts,
another minute; then the tofu. Add a splash of sake, stir for another
minute or two as the steam melds everything, then pour on the sauce.
Stir until it thickens (about 3 minutes), then serve with rice or
noodles.
The portabellos have a chewey, firm body and a rather strong flavor,
very nice! I think next I'll try some kind of dish mixing whole caps
with eggplant...I'll let you know in a week or so!
as always, "eat! eat!"
From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94
Issue #206, Sept. 24, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Servings: 1 servings
Portabello Stir Fry (Narad) Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Stir Fry
The History of Recipes
We can follow the history of meal recipes way back into ancient history, in truth as far back as pharonic Egypt, and possibly even further than that. Interesting though that maybe, generally, these early cookbooks were just very simple pictorial instructions for preparing food.
Progressing into The time of the roman empire 25BC a man called Apicius created a collection of scripts which described recipes cooked by the Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvres, main course and afters, something that is very familiar to us today. Aspicius describes how the ancient Romans were skilled in the use of a wide range of spices, including some familiar names for example thyme, rue and dill. For the centuries that followed, the rich families of Europe tried to offer the most extravagent banquests, and consequentially cooks and their recipes were much in demand. Even so, it wasn`t until the nineteenth century that cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, testing, and writing down the recipes of their peers. The introduction of the TV brought us celebrity TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Portabello Stir Fry (Narad) recipe.
