Braised Veggies with Miso Glaze

By terrybryntesen

Jennifer & I have been dieting, trying to take off the pounds we gained after moving to the Restaurant Rich Portland area. One of my problems with vegetables revolves around the dairy products, cheese & butter. I've added to the Miso Glaze recipe & come up with a recipe for a rich vegetable sauce, that is low fat, low carb. Give it a try & see how you like it.

Ingredients

• Add the following to pan & allow to heat:
• Heat large saute pan with about 2 Tablespoons olive oil.
• Add 1/2 teaspoon ground cumin & coriander
• If you have fresh oregano or thyme, strip a few branches into the hot oil also & let the herbs & spices heat up until they become very fragrant.
• Add onion & garlic to your taste. Any type of onion. Allow them to soften
• Parboil your veg if you are using green bean, broccoli, or the like .
• Stock, about a cup.
• Miso glaze, about 1/3 cup, recipe below.
• Toasted sesame oil, a few drops.
• Soy sauce, to taste
• Ground black pepper to taste
• Oyster sauce, a couple shakes*
• Hoison sauce, a couple shakes*
• Wok sauce, a couple shakes* (*whatever asian sauce i have available)
• Add veggies & allow sauce to reduce. If you're cooking something like chard or kale, let the sauce reduce first, then add veggies, then cover to steam until done.
• This is a very nice rich 'gravy' like sauce, that goes well with green vegetables.
• MISO GLAZE from Sunset mag:
• Combine the following:
• 1/3 cup yellow or red miso ( can be found in the refrigerated section of Trader Joe's, Henrys, Whole Foods, New Seasons etc.)
• 2 tablespon brown sugar
• 2 tablespoon sake (Can substitute marsala or sherry)
• 1/4 teaspoon red chile flakes
• I added,
• 2 teaspoon fresh grated ginger
• 2 tablespoon fresh lime juice
• I have just started making the glaze in bulk & keeping it in my fridge. It keeps for weeks.

Preparation

Step 1

see ingredients