Recipe

Authentic Chinese Winter Stew Vegetarian Stew 2 Recipe

	Kawa11desho / All my dishes 7 months, 4 weeks ago Another Vegetarian stew. This one is a variant on traditional Chinese Four Winters stew (so called because the characters for the four main ingredients all have to do with winter or snow). Prep:10m Cook:30m Servings:12	Kawa11desho
	savory authentic chinese vegetarian stew easy

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Ingredients

3 C water

1 can bamboo shoots, drained.

1 medium Acorn squash, hulled and cubed. (apr. 1lb)

3/4 c Shiitake mushrooms, quartered.

1/2 c Chinese Black mushrooms, quartered

1 pkg Silken firm tofu, drained and weighted.

1 small pkg. snowpeas

1/2 lb red creamer (baby russet) potatoes, rinsed and cut into cubes.

3/4 c celery, cut into 1/2" segments

1/2 c baby carrot, julienned or matchstick cut

1 T white (Shiro) miso

3T minced garlic

1 T grated fresh Ginger

1 medium shallot or one small onion, minced

2 T vegetable bouillion (I use Better Than Bouillion)

1t Krazy Salt (sea salt and a little onion powder will substitute)

cracked black pepper, to taste

Directions

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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Comments

cheryilyn 6 months, 3 weeks ago said:
This looks very flavorful.

liuzhou 4 months, 2 weeks ago said:
What makes this "Authentic Chinese"? Some of the ingredients are not available in China.

And "Chinese Black Mushrooms" are Shiitake Mushrooms. Why list them separately?

Miso is Japanese, not Chinese and "Better Than Bouillion", "Krazy Salt" and "red creamer (baby russet) potatoes" are unheard of in China.

kdncoe 4 months, 1 week ago said:
It's a *variant* of a traditional Chinese stew - please read the post and get your facts right before you start being rude to people who are interested in exploring Chinese cuisine.

invisiblechef 3 months, 2 weeks ago said:
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

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