---------- Recipe via Meal-Master (tm) v8.01
       Title: Portabello Stir Fry (Narad)
  Categories: Veg-cook, Sept.
       Yield: 1 servings
       2    Portabello Mushrooms
            (cut up)
       1    Carrot, sliced about 1/4
       1 md Zucchini, sliced about 1/4
     1/2    Head broccoli, cut into
            Florets; 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 seems
            Like a good idea at the
       1 T  Mellow brown rice miso
       2    Cloves garlic, minced
       1 t  Fresh ginger, minced
     1/8 t  Chinese 5-spice mix
       2 t  Soy sauce
       1 c  Warm water
       1 T  Cornstarch, dissolved in a
            Few tbs hot water
       1    Splash of sake or white wine
            Or dry sherry
       1    To 2 tbs peanut oil
   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.