Vegetarian: Mushroom Stirfry by Recipe Cottage

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	Mushroom Stirfry

		Portabello Stir Fry 2 Portabello Mushrooms (about 1/2 pound) cut into 1" x 1/2" x 1/2" 1 carrot, sliced about 1/4" thick 1 medium zucchini, sliced about 1/4" thick 1/2 head broccoli, cut into florets; stem split and sliced 1/4" thick 1 can sliced water chestnuts 1/2 lb. extra firm tofu, drained and cut into 1/2" cubes 1 TBS mellow brown rice miso 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 tbs cornstarch, dissolved in a few tbs hot water splash of sake, white wine or dry sherry 1-2 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.