Get to know your local Asian market. The prices are ridiculously low and the variety is amazing. Figure out what you want to get before you go as it's not always that easy to get help. The varieties of rice alone can be daunting but fun at the same time.
By now I'm sure you all have ample supplies of Roasted Vegetable Stock on hand, right?
6 cups Roasted Vegetable Stock
4 tablespoons light miso paste
1 tablespoon soy sauce
1 tablespoon No Beef Bouillon
1 cup crimini mushrooms sliced (baby Portabellos)
1 small packet enoki mushrooms
4 scallions, sliced both white and green
1 head of bok choy cut in quarters length wise
2 cups broccoli florets
2 cups zucchini, chopped in 1/2 in slices
6 cloves of garlic, thinly sliced
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1/2 lime cut into quarters
Bring the first four ingredients to a light boil. Add the mushrooms and garlic. After 10 minutes, add the broccoli After 5 minutes add the zucchini, scallions and bok choy. Cook for another 5 minutes.
Serve with fresh fresh cilantro and mint leaves. Garnish with fresh lime quarters.
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