Authentic Chinese Winter Stew Vegetarian Stew 2 |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
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). 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:
1. Bring water to boil.
2. In separate pan, toast garlic and shallot.
3. Once water is boiling, add boullion, garlic and shallot. Lower to simmer and stir until combined.
4. Add squash and simmer 3-5 minutes or until edges just begin to soften.
5. Add potatoes and simmer 1-3 mins further.
6. Add miso, ginger, mushrooms and tofu. Simmer until mushrooms are meaty (about 10 minutes)
7. Add snowpeas, carrot and celery. Simmer until vegetables reach temperature. (approximately 1 minute).
8. season lightly with salt and pepper. Serve immediately.
|
|