Eastern Specialities
•

Happy Tofu

•

Avocado Tofu

•
Burdock Salad
•
Fruit-Yogurt Salad
•
Mashed Potatoes with Apple
•
Savory Veggie Stew
•
Creamy Walnut Soup
•
Energy Veggie Rolls
•
Steamed Cabbage Rolls
•
Colorful Fried Rice
•
Southern Au Lac Sausage
•
Cabbage Salad
•
Veggie Burger Patty
•
Steam Tofu
•
Malaysia Curry Noodles
•
Pesto Bean Curd Pocket Rolls
•
Singapore Curry Rice Noodle
•
Mango Sticky Rice
•
Colorful Salad with Lettuce
•
Cheese Potato Fritters
•
Potato Pancake
•
Sauté Vegetables over Tofu
•
Fried Gluten Sausage with Red Rice Yeast
•
Fried Crispy Gluten Sausages
•
Braised Gluten Sausages
•
Braising Gluten Sausage with Five Spices
•
Sweet and Sour Gluten Sausages
•
Savory Basil Gluten Sausages
•
Stew Gluten Sausage Tonic Soup
•
Soft Tofu with Mushrooms
•
Baked Veggie Fish & Fresh Herbs in Spring Rolls
•
Shanghai Won Ton
•
Deep Fried Golden Needle Mushroom with Seaweed
   
   
  Back to menu
   
 
 
 
 
     
Home > Vegetarian Era > Delicacies > Savory Veggie Stew
 
 
Recipe Provided by the Belgium Center

  Ingredients Serves4

(Pic1)
120g soy sauce ( can change the portion depending on the brand and/or taste of the soy sauce or add more salt if necessary.)
45g sugar (approximately 2 Tablespoons)
45g oil (approximately 2 Tablespoons)
500-600 cc water
6g (3 to 4) star anises, or 6g cinnamon bark (optional)
1 package (580g) tofu, or frozen tofu
250g carrots cut into bite-sized pieces
400g potatoes cut into bite-sized pieces
6-10g garlic (optional), it will make veggie stew flavor similar to meat stew
1teaspoon natural mushroom seasoning* (optional)
1-3 onions (optional), onion and carrot will release a lot of sweetness after cooked
1 radish (optional) , needs to be cooked with carrot

Pic1
Directions

1.  Over high heat, preheat the oil in a completely dried pot with cover.

2. Add carrots and immediately put the lid back on. In order to avoid being touched by splattering hot oil, please stand right behind the lid. (Pic 2)

 
Pic 2
 

3. Cover the handle and the lid with a piece of cloth, hold the handle, and gently shake the pot in order to evenly heat carrots (Pic 3). Continue to heat for another minute. Once the oil stop popping, reduce heat to low. Carefully open the lid, add sugar, soy sauce and water (preferably warm water).

 
Pic 3
 

4. Increase heat to high and cook until boiling. Add tofu, potatoes, onions, natural mushroom seasoning, and star anises (or cinnamon bark. It is best not to use two spices at the same time). Taste stew, add more salt or soy sauce to your liking. If you like garlic, crush garlic cloves with the side of a knife, peel and add into the stew.

5. Cover and continue to cook on high heat. Turn to low heat once the stew start boiling. Simmer for at least thirty minutes and remove from heat. Before serving, you can sprinkle a little diced coriander to increase the taste and the look of the stew.


Notes:
1. There are many ways to make Chinese stew. Different combinations of vegetarian protein and vegetables can produce different kinds of tastes. Other variations for protein include: bean curd*, soft bean curd roll*, wheat gluten sausage**, deep fried tofu, soft bean curd pocket*, deep-fried bean crud pocket*, Bai Ya tofu*, veggie ham*, veggie meat ball*, and lentils. Variations for vegetables include: konjaku, seaweed, Chinese cabbage, mushroom, corn, chestnuts, leek and bamboo shoots. All of them taste good in the stew.

2. The soup of the stew can be used to make noodle soup.

*Available at Asian Markets
**Available at a Health Food Store.

 
Top      
 
 
The recommended monitor setting for viewing this site is 1024 x 768 pixels with IE6.0+...

Should you have any comments or suggestions for this site, please let us know.

Copyright © The Supreme Master Ching Hai International Association. All Rights Reserved. Terms and Conditions