---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Portobello Stir Fry (Narad)
 Categories: Veg-cook, Sept.
      Yield: 1 servings
 
      2    Portobello mushrooms; cut up
      1    Carrot; sliced 1/4" thick
      1 md Zucchini; sliced 1/4" thick
    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
      1 tb Mellow brown rice miso
           -paste
      2 cl Garlic; minced
      1 ts Fresh ginger; minced
    1/8 ts Chinese 5-spice mix
      2 ts Soy sauce
      1 c  Water; warm
      1 tb Corn starch; dissolved in a
           -few tb hot water
      1 ds Sake, white wine, or
           -dry sherry
      1 tb Peanut oil; up to 2 tb
 
  Dissolve the miso in the water.  Dissolve the corn starch 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 portobellos 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.
 
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