Authentic Chinese Winter Stew Vegetarian Stew 2
From kawa11desho 16 years agoIngredients
- 3 C water shopping list
- 1 can bamboo shoots, drained. shopping list
- 1 medium acorn squash, hulled and cubed. (apr. 1lb) shopping list
- 3/4 c shiitake mushrooms, quartered. shopping list
- 1/2 c Chinese Black mushrooms, quartered shopping list
- 1 pkg Silken firm tofu, drained and weighted. shopping list
- 1 small pkg. snowpeas shopping list
- 1/2 lb red creamer (baby russet) potatoes, rinsed and cut into cubes. shopping list
- 3/4 c celery, cut into 1/2" segments shopping list
- 1/2 c baby carrot, julienned or matchstick cut shopping list
- 1 T white (Shiro) miso shopping list
- 3T minced garlic shopping list
- 1 T grated fresh ginger shopping list
- 1 medium shallot or one small onion, minced shopping list
- 2 T vegetable bouillion (I use Better Than Bouillion) shopping list
- 1t Krazy salt (sea salt and a little onion powder will substitute) shopping list
- cracked black pepper, to taste shopping list
How to make it
- Bring water to boil.
- In separate pan, toast garlic and shallot.
- Once water is boiling, add boullion, garlic and shallot. Lower to simmer and stir until combined.
- Add squash and simmer 3-5 minutes or until edges just begin to soften.
- Add potatoes and simmer 1-3 mins further.
- Add miso, ginger, mushrooms and tofu. Simmer until mushrooms are "meaty" (about 10 minutes)
- Add snowpeas, carrot and celery. Simmer until vegetables reach temperature. (approximately 1 minute).
- season lightly with salt and pepper. Serve immediately.
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The Rating
Reviewed by 1 people-
Great post! a book you might be interested in is called A Spoonful of Ginger, by Nina Simonds check it out. :) here is a site where you can find out more about her and her books, check out the "pantry" http://spoonfulofginger.com/index.php
invisiblechef in loved it
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