Both Mr. Tess and I forgot that I made this recipe in May.
He said it was a very good dinner. Must have been delicious,
because I made it twice.
Perhaps adding some lovely green beans and tofu made it seem unique.
and Soybean Miso in a Wok
Natsuyasai no Mamemiso Itame
serves 2 as a light meal
1 Tablespoon mamemiso
2 Tablespoons saké
1 teaspoon shoyu
1 teaspoon toban jiang
1 teaspoon komezu
1 Tablespoon honey
|In a small bowl, combine the miso, saké, shoyu, chile-bean sauce, komezu, and honey. Blend to a smooth mixture.
3 ½ ounces (1 medium-small) green zucchini
3 ½ ounces (1 medium-small) yellow summer squash
3 ½ broccoli flowerets (about 1 ½ cups)
3 ½/; ounces (1 medium) carrot
3 Tablespoons vegetable oil
2 garlic cloves, minced
5 ounces cabbage leaves
1 teaspoon tamari
2 teaspoons potato starch or cornstarch, mixed with 1 Tablespoon water
|Cut the zucchini and yellow summer squash rangiri-style into 1 ¼/-inch pieces.
Cut the broccoli into flowerets.
Slice the carrot into ½-inch slices
Cut the cabbage into 1-inch wide strips.
In a medium pot of salted boiling water, parboil the zucchini, yellow squash, broccoli, red pepper, and carrot for 30 seconds. Drain the vegetables, and spread them in a wide, flat-bottomed colander to cool quickly. Wipe the vegetables dry with a paper towel.
In a wok, heat the vegetable oil. Add the garlic, and cook it over low heat, stirring, for 20 seconds. Increase the heat to high, add the cabbage, and cook for 30 seconds, stirring. Add the parboiled vegtables, and cook for 1 to 2 minutes, stirring.
Add the miso sauce to the wok and toss the vetgetables with the sauce. Add the tamari, and give several large stirs. Reduce the heat to low, add the potato starch or corstarch water, and cook until the sauce thickens.
Serve the vegetables hot, with plain white or brown rice.