Portabello Stir Fry (Narad)
2 Portabello Mushrooms (cut up) 1 Carrot, sliced about 1/4" Thick 1 md Zucchini, sliced about 1/4" Thick 1/2 Head broccoli, cut into Florets; stem is split and Sliced 1/4" thick 1 ...
Ingredients
- 2portabello mushrooms
- 1/2lbextra firm tofu, drained and
- 1tsp fresh ginger, minced
- 1/8tsp chinese 5-spice mix
- 2tsp soy sauce
- 1cup warm water
- 1tsp cornstarch, dissolved in a
Directions
- 1
2 Portabello Mushrooms (cut up) 1 Carrot, sliced about 1/4" Thick 1 md Zucchini, sliced about 1/4" Thick 1/2 Head broccoli, cut into Florets
- 2
stem is split and Sliced 1/4" thick 1 cn Sliced water chestnuts 1/2 lb Extra firm tofu, drained and Cut into 1/2" cubes x Anything else that
- 3
Dissolve the cornstarch in a small amount of hot water and add to the miso, along with the soy sauce and 5-spice mix
- 4
Set aside
- 5
Heat the wok, then add the oil
- 6
heat for a minute and swirl around to coat the wok
- 7
Add the garlic and ginger, stir around until the garlic starts to brown
- 8
Add the mushrooms, toss for about 3 minutes until they start to soften