| 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 | 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 |
| | Time |
| 1 | tb | Mellow brown rice miso |
| | Paste |
| 2 | | Cloves garlic, minced |
| 1 | ts | Fresh ginger, minced |
| 1/8 | ts | Chinese 5-spice mix |
| 2 | ts | Soy sauce |
| 1 | c | Warm water |
| 1 | tb | Cornstarch, dissolved in a |
| | Few tbs hot water |
| 1 | | Splash of sake or white wine |
| | Or dry sherry |
| 1 | | To 2 tbs peanut oil |
